Sweet Pepper Salad

Serves: 3 – 4  | 15 Minute Prep Time | 0 Minutes to Cook

This is not my usual salad (no arugula!), but I love this so much as a healthy lunch option that meets all my salad requirements – colorful, crunchy, checks-all-the-nutrient-boxes, easy to put together, and delicious, of course! And the dressing – using the olive oil from the jarred tuna (Tonino Tuna brand is a must) or salmon if you prefer and then drizzling with vinegar – is such a good hack. Don’t skip the oregano either!

And never skip the avocado!

Click here for the video version.


  1. Start with a large bowl of romaine hearts, then add in the white beans, chopped bell peppers, and celery.
  2. Add in the protein of your choice. If using Tonino Tuna, add the olive oil from the jar to use as the base for your dressing!
  3. Drizzle on balsamic vinegar and add oregano and salt to taste.
  4. Lastly, toss in some avocado!


  • 1 head of romaine, chopped
  • 1 each - red, yellow orange bell peppers, chopped into small squares
  • 2 celery stalks, thinly sliced
  • 1 can of white beans, drained/rinsed
  • 1 avocado
  • 1 jar of good quality tuna or salmon in olive oil (6.7 oz)
  • ⅓ cup pine nuts, toasted (can also use cashews or sunflower seeds)
  • Drizzle of red wine vinegar
  • Sprinkle on Dried Oregano, Salt and Pepper to Taste

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