Niçoise Salad
Say goodbye to boring salads and say hello to this Niçoise Salad packed with cucumbers, tomatoes, olives, potatoes, avocado, and canned tuna. This quick and easy summer salad is both vibrant and full of flavor, making it the perfect choice for a refreshing meal.
Ingredients
Niçoise Salad
- 1 cup mixed greens (or greens of choice)
- 3 oz green beans (trimmed)
- 2 hard boiled eggs
- ½ cup cherry tomatoes (sliced in half)
- ½ cup cucumbers (sliced)
- ¼ cup kalamata olives
- 4 oz small yellow potatoes
- 1 avocado (sliced or diced)
Dijon Vinaigrette
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- ¼ tsp fresh or dried thyme
- 1 tbsp apple cider vinegar
- ½ tsp honey
- salt to taste
- 4 tbsp extra virgin olive oil
Instructions
- Fill a pot with water and add potatoes. Season the water with 1 tsp of salt. Bring the water to a boil and cook the potatoes until they are tender. Once cooked, remove the potatoes from the pot and set them aside.
- Fill another pot with water and bring it to a boil. Add the green beans to the boiling water and blanch them for about 2 minutes. Immediately transfer the blanched green beans to a bowl filled with ice to stop the cooking process. Drain the green beans and set them aside.
- In a small bowl, combine all the ingredients for the Dijon dressing, mixing them well to ensure they are evenly incorporated and emulsified.
- Assemble the salad by arranging the cooked potatoes, blanched green beans, cherry tomatoes, hard-boiled eggs, cucumbers, olives, and avocado on a serving platter or individual plates.
- Drizzle the Dijon vinaigrette generously over the salad. Season with salt and pepper according to your taste preferences.