I have always really liked the idea of Nicoise (Pronounced Ni-Swaaz) salad. Traditionally it consists of tomatoes, tuna, hard-boiled eggs, olives, potatoes green beans, and anchovies. Served on a bed of lettuce with vinaigrette.
I just love the way the salad looks on a plate with such a great variety of flavours. I omitted a few things from the traditional style and added a little twist of my own. The result? AMAZING and EASY!!!
There are really no rules as to how to organize your salad platter. All you need is a large plate, a bed of spring mix or lettuce of your choice, and lots of delicious fresh toppings of your choice.
Ingredients:
Canned White Albacore Tuna (in water) rinsed and drained
Organic black beans, rinsed and drained
Cherry tomatoes, halved
Lightly steamed green beans, trimmed
Asparagus, chopped roughly
Hard boiled eggs, halved
Red onion, thinly sliced
Sliced Avocado
Cucumber, halved lengthwise and sliced
Cilantro, chopped
Pea shoots
Spring Mix
Avocado Oil
Fresh lemon juice
Sea salt, pepper
You will want to steam your beans and hard boil your eggs ahead of time.
I use a double boiler for this purpose and do both at the same time.
Add your eggs to a pot of water and bring to a boil.
Put your double boiler on top and add your trimmed green beans.
Cover with lid and allow to cook for about 6-10 minutes.
After about 6-10 minutes remove beans and allow to cool.
Put your eggs in an ice bath or they will continue cooking.
Set aside until you are putting your salad together.
The rest is just chopping and prepping your other salad components. I always like to prep all my ingredients before anything. It makes things much easier and faster.
Bed of Spring Mix as a base
Arrange all your ingredients on top of the spring mix however you desire.
Drizzle with avocado oil, fresh lemon juice, sea salt and pepper. Serve and enjoy.
a little bit of laura 