I spent a year studying in Paris, and I think one of the few things I can say in French is Salade Niçoise. I adore this salad; it packs an awesome protein punch after a hard morning workout! It’s so simple to make, the dressing is délicieuse (the other word I know in French), and it’s oh-so-good for you.
YIELD: 2 servings
PREP TIME: 30 minutes
Ingredients
INGREDIENTS FOR THE DRESSING:
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup fresh orange juice or water
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or brown sugar
- Himalayan sea salt
- Ground black pepper
INGREDIENTS FOR THE SALAD:
- 2 (5-ounce) cans high-quality canned tuna (in water)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ½ medium red onion, diced
- ⅓ cup fresh cilantro, chopped
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried
- 2 tablespoons fresh lemon juice
- 1 Scotch bonnet or habanero pepper, minced
- Himalayan sea salt
- Ground black pepper
- 4 cups mixed greens
- ¼ avocado, diced
- 2 hard-boiled eggs, sliced (optional)
- ½ cup sweet potatoes, yams, or breadfruits, roasted and diced
- ¼ cup string beans, blanched
- ½ medium carrot, shredded
- 12 Nicoise olives
Procedure
- To make the salad dressing, combine the garlic, rosemary, olive oil, vinegar, orange juice, Dijon mustard, and honey in a high-speed blender.
- Blend until the dressing is emulsified, about 30 seconds. Season to taste with salt and pepper.
- Open and drain the cans of tuna. In a small bowl, combine the tuna, olive oil, garlic, red onions, cilantro, thyme, and lemon juice. Add the Scotch bonnet to taste. Season to taste with salt and pepper.
- To assemble the salad, put the mixed greens in two beautiful bowls or plates.
- Place the tuna mixture in the middle of the greens and the avocado, eggs, sweet potatoes, string beans, carrots, and olives around the edges.
- Serve the dressing on the side for a perfect meal.
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