nicolette@theyardgym.com.au
Nicoise Salad
30 minutes
Mini Potatoes (halved)
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. 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.
Asparagus (trimmed) Lemon Juice Extra Virgin Olive Oil Fresh Dill (chopped, plus extra
for optional garnish) Sea Salt & Black Pepper (to taste) Tuna (drained)
In a small bowl, combine the lemon juice, oil, and dill. Season with salt and pepper.
Cherry Tomatoes (halved)
Radishes (quartered)
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!
Avocado (sliced) Cucumber (medium, sliced) Red Onion (sliced)
Refrigerate the dressing and salad separately in an airtight container for up to
three days.
323 18g 30g
One serving is equal to approximately 2 1/2 cups salad. Add mustard to the dressing. 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. One can of tuna is equal to 165 grams or 5.8 ounces, drained.
Fiber
9g
Sugar
6g 14g
Cholesterol
15mg
Sodium
129mg 1364IU
Vitamin A Vitamin C
46mg 69mg
Calcium
Iron
4mg
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