30+ Easy and Healthy Sunday High-Protein Recipes for Your Meals

Sundays are the perfect time to slow down, enjoy a satisfying meal, and refuel for the week ahead.

Whether you’re looking for a nutritious brunch, a hearty lunch, or a light dinner, high-protein meals are key to keeping your energy levels steady and your body well-nourished.

Protein-rich foods provide essential building blocks for muscle repair, support metabolism, and help keep you feeling fuller longer.

If you’re aiming to make your Sunday meals healthier and more fulfilling, we’ve got you covered with over 30 high-protein recipes that cater to all tastes and preferences.

From classic breakfasts like scrambled eggs and avocado toast to hearty dinners like lentil shepherd’s pie and turkey meatballs, these recipes will ensure your Sunday is not only delicious but also balanced and energizing.

30+ Easy and Healthy Sunday High-Protein Recipes for Your Meals

Including high-protein dishes in your Sunday meals is a great way to start the week off on the right foot.

Not only do these recipes provide essential nutrients that support muscle health, energy, and satiety, but they also offer variety and creativity to your weekly menu.

Whether you’re cooking for yourself or serving a family, these 30+ high-protein recipes ensure that your Sunday is filled with tasty, satisfying meals that are easy to prepare and even easier to enjoy.

So go ahead, experiment with new recipes, and turn your Sundays into a celebration of good food and great nutrition.

Protein-Packed Chickpea and Spinach Stew

A hearty, nutrient-rich stew perfect for a Sunday meal, combining protein-packed chickpeas and vitamin-rich spinach with a medley of savory spices. This dish is not only filling but also supports muscle recovery and boosts overall energy levels.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 1/2 tsp chili flakes (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups low-sodium vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the ground cumin, smoked paprika, turmeric, and chili flakes (if using), cooking for 1 minute until the spices are fragrant.
3. Add the chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.
4. Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This protein-packed chickpea and spinach stew is an ideal Sunday meal to rejuvenate and energize. The combination of chickpeas and leafy greens delivers plant-based protein and essential nutrients, making it a delicious, well-rounded dish. The rich blend of spices adds depth and warmth, making it perfect for cooler days or when you need a comforting, nutrient-dense meal.

Greek Yogurt and Berry Protein Parfait

A light and refreshing high-protein parfait that layers creamy Greek yogurt, antioxidant-rich berries, and crunchy granola. This dish is perfect for a Sunday brunch or a healthy snack to satisfy mid-morning hunger while providing sustained energy.

Ingredients:

• 1 cup plain Greek yogurt (high-protein)
• 1 tbsp honey or maple syrup (optional)
• 1/2 cup fresh strawberries, sliced
• 1/2 cup blueberries
• 1/2 cup granola
• 1 tbsp chia seeds
• 1 tbsp chopped nuts (e.g., almonds or walnuts)

Instructions:

1. In a bowl, mix the Greek yogurt with honey or maple syrup if you prefer a touch of sweetness.
2. Layer the yogurt in a glass or bowl, followed by a layer of strawberries, a layer of blueberries, and a sprinkle of granola.
3. Repeat the layers until you run out of ingredients, finishing with a sprinkle of chia seeds and chopped nuts on top.
4. Serve immediately and enjoy as a satisfying breakfast or snack.

This Greek yogurt and berry parfait is a delightful way to start your Sunday. It offers a great combination of protein from Greek yogurt, antioxidants from fresh berries, and fiber from granola and chia seeds. The crunch of the granola and the creaminess of the yogurt create a balanced texture and flavor profile, making it a treat that’s both healthy and indulgent.

Egg White Vegetable Omelette

A high-protein, low-fat breakfast option that is versatile and packed with fresh vegetables. This omelette is perfect for fueling your day with protein while adding the vitamins and minerals your body needs to stay active and alert throughout the day.

Ingredients:

• 4 egg whites
• 1/2 cup spinach, chopped
• 1/4 cup bell pepper, diced
• 1/4 cup cherry tomatoes, halved
• 2 tbsp feta cheese, crumbled (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil or non-stick spray

Instructions:

1. In a bowl, whisk the egg whites with salt and black pepper until lightly frothy.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the bell pepper and cherry tomatoes, sautéing for 2-3 minutes.
3. Add the chopped spinach and cook for another 1-2 minutes until wilted.
4. Pour the egg whites into the skillet, tilting to spread them evenly. Cook for 2-3 minutes or until the edges start to lift.
5. Sprinkle the feta cheese over half of the omelette, then gently fold it over.
6. Cook for another minute until fully set. Serve immediately.

The egg white vegetable omelette is a light yet satisfying Sunday brunch option packed with protein and essential nutrients. The combination of fresh vegetables and the slight tanginess of feta provides a flavorful punch, while the egg whites keep it light and low in fat. It’s a nutritious and customizable meal that leaves you energized and ready for the day.

Lentil and Quinoa Power Bowl

This protein-rich bowl combines hearty lentils and quinoa with vibrant vegetables, providing a well-rounded, nutrient-dense meal. Perfect for a Sunday lunch, it offers a satisfying mix of flavors and textures that are both delicious and wholesome.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked lentils (green or brown)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. In a large bowl, layer the cooked quinoa and lentils as the base.
2. Top with sliced avocado, cherry tomatoes, and cucumber.
3. In a small bowl, mix tahini, lemon juice, salt, and pepper to create a dressing. Drizzle over the power bowl.
4. Garnish with chopped parsley before serving.

This lentil and quinoa power bowl is a vibrant, high-protein meal ideal for a Sunday recharge. The combination of lentils and quinoa provides a complete protein, making it perfect for vegetarians. The fresh vegetables add crunch and brightness, while the creamy tahini dressing brings everything together in a delightful way. This dish is both filling and nutritious, offering sustained energy throughout the day.

Grilled Chicken with Spicy Black Bean Salsa

A high-protein dish that is both flavorful and satisfying. Grilled chicken is topped with a zesty black bean salsa, making it a perfect main course for a Sunday dinner. Packed with protein and essential vitamins, this dish is as healthy as it is tasty.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red onion, finely chopped
• 1/2 cup diced tomatoes
• 1/2 jalapeño, finely chopped (optional)
• 1 tbsp chopped cilantro
• 1 tbsp lime juice

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil, paprika, garlic powder, salt, and black pepper.
2. Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes before slicing.
3. In a bowl, combine black beans, corn, red onion, diced tomatoes, jalapeño (if using), cilantro, and lime juice. Mix well to create the salsa.
4. Serve the grilled chicken topped with the black bean salsa.

This grilled chicken with spicy black bean salsa is a flavorful, high-protein dish that is perfect for a Sunday dinner. The lean protein from the chicken combined with the protein and fiber from the black bean salsa makes for a balanced and hearty meal. The addition of cilantro and lime adds freshness and zest, enhancing the dish’s vibrant flavors. It’s a simple yet satisfying recipe that will keep you feeling full and fueled.

Tofu Stir-Fry with Peanut Sauce

A plant-based, high-protein stir-fry dish with tofu, crisp vegetables, and a rich peanut sauce. This recipe makes for a delicious and satisfying Sunday evening meal that’s perfect for replenishing energy and enjoying wholesome flavors.

Ingredients:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1/4 cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1/2 tsp sesame oil
• Chopped green onions and sesame seeds for garnish

Instructions:

1. Toss the tofu cubes in cornstarch until evenly coated. Heat vegetable oil in a large pan or wok over medium-high heat. Add the tofu and cook until golden brown on all sides, about 3-4 minutes per side. Remove from the pan and set aside.
2. In the same pan, add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, minced garlic, and sesame oil until smooth.
4. Add the cooked tofu back to the pan along with the peanut sauce. Toss to coat everything evenly and cook for 1-2 more minutes.
5. Serve hot, garnished with chopped green onions and sesame seeds.

This tofu stir-fry with peanut sauce is a protein-packed, flavorful meal that’s perfect for a Sunday dinner. The tofu provides plant-based protein, while the rich peanut sauce adds a delightful creamy and nutty flavor. The vegetables offer a satisfying crunch and a medley of vitamins, making this dish both nutritious and filling. The combination of sweet, salty, and umami flavors makes this stir-fry a satisfying treat to end the week.

Spicy Chickpea and Quinoa Stuffed Peppers

A high-protein dish that’s as colorful as it is nutritious, these stuffed bell peppers are filled with spicy chickpeas and quinoa, making them a hearty, satisfying meal. Perfect for a Sunday dinner, this dish is packed with plant-based protein and flavor.

Ingredients:

• 4 large bell peppers, any color, halved and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup shredded cheddar or vegan cheese (optional)
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell pepper halves on a baking sheet lined with parchment paper.
2. In a large bowl, mix the cooked quinoa, chickpeas, diced tomatoes, corn, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Stuff each bell pepper half with the quinoa and chickpea mixture, pressing down lightly to fill the space.
4. Sprinkle shredded cheese on top of each pepper (optional) and bake for 25-30 minutes or until the peppers are tender.
5. Garnish with chopped cilantro before serving.

Spicy chickpea and quinoa stuffed peppers make for a vibrant, protein-rich Sunday meal that’s sure to satisfy. The combination of quinoa and chickpeas provides ample plant-based protein, while the spices give the dish a warm, bold flavor. Topped with melted cheese and cilantro, these stuffed peppers are a healthy, filling, and visually appealing meal that will leave you feeling nourished and content.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This light yet protein-packed salad is a perfect choice for a Sunday lunch or dinner. The combination of shrimp, avocado, and a tangy cilantro lime dressing creates a refreshing, nutrient-rich dish that is full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1/4 tsp chili powder
• Salt and pepper to taste
• 2 cups mixed greens (e.g., arugula, spinach, romaine)
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp chopped cilantro

Cilantro Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, lime juice, chili powder, salt, and pepper. Let marinate for 10 minutes.
2. Heat a pan over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside.
3. In a small bowl, mix the ingredients for the cilantro lime dressing.
4. In a large bowl, combine the mixed greens, diced avocado, cucumber, cherry tomatoes, red onion, and cooked shrimp.
5. Drizzle with the cilantro lime dressing and toss gently to coat. Garnish with chopped cilantro before serving.

This shrimp and avocado salad with cilantro lime dressing is a bright, protein-packed dish that’s perfect for a refreshing Sunday meal. The shrimp provides lean protein, while the avocado adds healthy fats and a creamy texture. The tangy dressing ties everything together, enhancing the fresh flavors of the vegetables and seafood. It’s a simple yet elegant dish that’s both satisfying and revitalizing.

Baked Salmon with Garlic and Dijon

This oven-baked salmon is a protein powerhouse, featuring a garlicky Dijon glaze that adds depth and flavor. Served with a side of roasted vegetables or a simple salad, it’s an excellent option for a Sunday dinner that’s both nutritious and delicious.

Ingredients:

• 2 salmon fillets
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a bowl, whisk together Dijon mustard, minced garlic, honey, lemon juice, olive oil, thyme, salt, and black pepper.
3. Place the salmon fillets on the baking sheet, skin-side down. Brush the glaze generously over the top of each fillet.
4. Bake for 12-15 minutes or until the salmon flakes easily with a fork and is cooked through.
5. Serve with lemon wedges for an extra burst of citrus flavor.

This baked salmon with garlic and Dijon is a simple, high-protein dish that’s perfect for a nourishing Sunday dinner. The combination of Dijon mustard, garlic, and honey creates a rich, balanced flavor profile that complements the natural taste of the salmon. It’s a healthy, elegant meal that’s easy to prepare and delivers both taste and nutrition in every bite.

Egg White and Spinach Frittata

This egg white and spinach frittata is a high-protein, low-fat dish that’s perfect for a Sunday brunch or light dinner. Packed with protein and nutrient-rich spinach, it’s a simple yet satisfying meal that’s easy to make and full of flavor.

Ingredients:

• 8 egg whites
• 1 cup fresh spinach, chopped
• 1/2 cup diced tomatoes
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Heat olive oil in an oven-safe skillet over medium heat. Add the chopped red onion and sauté for 2-3 minutes until translucent.
2. Add the spinach and cook for 1-2 minutes until wilted. Stir in the diced tomatoes and cook for another minute.
3. In a bowl, whisk the egg whites with garlic powder, salt, and black pepper. Pour over the vegetable mixture in the skillet and stir gently to combine.
4. Sprinkle the crumbled feta cheese on top (if using) and transfer the skillet to the oven. Bake for 15-18 minutes or until the frittata is set and slightly golden.
5. Remove from the oven and let cool for a few minutes. Slice and serve with fresh basil leaves for garnish.

This egg white and spinach frittata is a protein-packed dish that makes for a perfect Sunday brunch or light dinner. The egg whites provide a lean source of protein, while the spinach and tomatoes add vitamins and a burst of flavor. The optional feta cheese gives it a tangy richness, while fresh basil adds an aromatic touch. It’s a simple, nutritious meal that is both satisfying and energizing.

Beef and Broccoli Stir-Fry

A classic high-protein dish with tender slices of beef and crisp broccoli in a savory, slightly sweet sauce. This quick and easy stir-fry is perfect for a Sunday dinner that’s full of protein, vegetables, and bold flavors.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 3 cups broccoli florets
• 2 tbsp soy sauce or tamari
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce (optional)
• 2 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp water
• Cooked rice or noodles for serving

Instructions:

1. In a bowl, mix the soy sauce, hoisin sauce, oyster sauce (if using), minced garlic, and grated ginger. Add the sliced beef to the bowl and marinate for 10-15 minutes.
2. Heat the sesame oil in a large pan or wok over medium-high heat. Add the broccoli and stir-fry for 2-3 minutes until tender-crisp. Remove from the pan and set aside.
3. In the same pan, add the marinated beef and stir-fry for 3-4 minutes until browned and cooked through. Pour in the sauce mixture and stir well.
4. Add the cornstarch-water mixture to the pan and stir until the sauce thickens and coats the beef and broccoli.
5. Serve hot over rice or noodles.

This beef and broccoli stir-fry is a high-protein, balanced dish perfect for a Sunday meal. The tender beef provides a rich source of protein, while the broccoli adds fiber, vitamins, and a satisfying crunch. The savory sauce, with hints of sweetness and umami, enhances the dish’s bold flavors. It’s a quick, satisfying meal that feels both hearty and healthy, making it ideal for ending your weekend on a nutritious note.

Greek Yogurt Chicken Salad

A high-protein, creamy chicken salad that’s perfect for a light Sunday lunch or dinner. Made with Greek yogurt instead of mayo, this salad is a healthier twist on a classic dish, packed with flavor and protein.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1/2 cup plain Greek yogurt
• 2 tbsp Dijon mustard
• 1/4 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped apple (optional for a touch of sweetness)
• 1/4 cup chopped walnuts or almonds (optional)
• 1 tbsp fresh dill, chopped
• Salt and black pepper to taste
• Lettuce leaves or whole grain bread for serving

Instructions:

1. In a large bowl, combine the shredded chicken, Greek yogurt, Dijon mustard, celery, red onion, apple (if using), walnuts, and dill.
2. Mix well and season with salt and black pepper to taste.
3. Serve on a bed of lettuce for a lighter option or as a sandwich filling on whole grain bread.

This Greek yogurt chicken salad is a refreshing, high-protein meal that’s perfect for a relaxed Sunday lunch. By using Greek yogurt, this version is lighter and healthier than the traditional mayo-based salad, yet still rich and creamy. The mix of chicken, vegetables, and optional nuts creates a satisfying blend of flavors and textures. Served on lettuce or whole grain bread, it’s a balanced dish that’s both nutritious and satisfying, providing plenty of protein and healthy fats.

Lentil and Sweet Potato Shepherd’s Pie

This hearty shepherd’s pie is a perfect high-protein Sunday dinner option for anyone looking to enjoy a comforting, nutritious meal. Made with protein-rich lentils and topped with a creamy sweet potato mash, it’s an innovative twist on a classic dish that’s sure to please.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 large sweet potato, peeled and cubed
• 1/2 cup carrots, diced
• 1/2 cup peas
• 1/2 cup corn kernels
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1/2 tsp thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter or plant-based alternative (for the sweet potato mash)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Boil the sweet potato cubes in a pot of water for 15 minutes or until tender. Drain and mash with 1 tbsp butter, salt, and black pepper. Set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant. Add the carrots and cook for 3-4 minutes.
3. Stir in the cooked lentils, tomato paste, soy sauce, thyme, smoked paprika, salt, and black pepper. Add the peas and corn, mixing well. Cook for an additional 5 minutes until everything is combined and heated through.
4. Transfer the lentil mixture to a baking dish and spread the mashed sweet potato evenly over the top. Use a fork to create a decorative pattern.
5. Bake for 20-25 minutes or until the top is lightly golden. Garnish with fresh parsley before serving.

This lentil and sweet potato shepherd’s pie is a protein-packed, comforting dish perfect for a Sunday meal. The lentils provide a substantial source of plant-based protein and fiber, while the sweet potato topping adds natural sweetness and creaminess. With its rich flavors and satisfying texture, this dish is perfect for anyone looking for a wholesome, filling meal that is both hearty and nourishing.

Turkey and Spinach Meatballs

These turkey and spinach meatballs are high in protein and make for a delicious, versatile Sunday dish. Serve them with a side of spaghetti, in a salad, or as an appetizer for a protein-rich, flavorful meal.

Ingredients:

• 1 lb ground turkey
• 1 cup fresh spinach, finely chopped
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Olive oil for cooking
• Marinara sauce (optional, for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, mix the ground turkey, chopped spinach, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper until well combined.
2. Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
3. Heat a drizzle of olive oil in a skillet over medium heat. Brown the meatballs in batches for 2-3 minutes per side. Transfer the browned meatballs to the oven and bake for 15-18 minutes or until fully cooked and golden.
4. Serve with marinara sauce, over pasta, or in a salad.

Turkey and spinach meatballs are a protein-packed, versatile meal option for Sunday dinner. The turkey provides lean protein, while spinach adds nutrients and a hint of earthiness. Baking the meatballs makes them healthier than frying, and their flavor pairs perfectly with marinara sauce or a simple side salad. It’s a meal that’s easy to prepare, full of flavor, and sure to satisfy.

Tuna and White Bean Salad with Lemon Herb Dressing

A quick, protein-rich salad that’s perfect for a light Sunday lunch or as a side dish. This tuna and white bean salad is full of healthy fats, protein, and a refreshing lemon herb dressing that makes every bite satisfying.

Ingredients:

• 1 can (15 oz) tuna in water, drained
• 1 can (15 oz) white beans (cannellini or navy beans), drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup cucumber, diced
• 2 tbsp capers, rinsed and drained
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large mixing bowl, combine the tuna, white beans, cherry tomatoes, red onion, cucumber, capers, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

This tuna and white bean salad with lemon herb dressing is a simple, protein-packed meal perfect for a Sunday lunch. The tuna and white beans provide a strong protein base, while the fresh vegetables and capers add crunch and a tangy burst of flavor. The lemon herb dressing ties everything together with a refreshing finish. It’s a light, nutritious dish that’s easy to make and perfect for a relaxed weekend meal.

Note: More recipes​ are coming soon!