Nicoise Salad
- Total Time: 30 minutes
Ingredients
2/3 cup Mini Potatoes (halved)
3/4 cup Asparagus (trimmed)
1 1/2 tsps Lemon Juice
2 1/4 tsps Extra Virgin Olive Oil
3/4 tsp Fresh Dill (chopped, plus extra for optional garnish)
Sea Salt & Black Pepper (to taste)
1/4 can Tuna (drained)
1/3 cup Cherry Tomatoes (halved)
1/4 cup Radishes (quartered)
1/4 Avocado (sliced)
1/16 Cucumber (medium, sliced)
1 1/3 tbsps Red Onion (sliced)
Instructions
1. In a medium pot, add the potatoes and cover them with cold water. Bring to a boil and cook for ten minutes or until fork-tender. Drain the potatoes and transfer them immediately to an ice bath to cool down.
2. Set the asparagus in a steaming basket over boiling water and cover. Steam for about three to five minutes or until fork tender. Transfer them immediately to an ice bath to cool down.
3. In a small bowl, combine the lemon juice, oil, and dill. Season with salt and pepper.
4. Arrange the tuna, cherry tomatoes, radishes, avocado, cucumber, cooked potatoes, and asparagus on a serving platter. Top with red onion and garnish with extra dill if using. Spoon the dressing on top and enjoy!
Notes
Leftovers
Refrigerate the dressing and salad separately in an airtight container for up to three days.
Serving Size
One serving is equal to approximately 2 1/2 cups salad.
More Flavor
Add mustard to the dressing.
Different Varieties
Nicoise salad has many different varieties. You can add boiled egg, olives, green beans, and lettuce. You can also omit ingredients like avocado or radishes.
Canned Tuna
One can of tuna is equal to 165 grams or 5.8 ounces, drained.
- Cook Time: 30 minutes
Nutrition
- Calories: 323
- Sugar: 6g
- Sodium: 1
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 15mg
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