Nicoise Salad
Paris Klees
The Nicoise Salad is a perfect dish for so many reasons - you have your veggies, protein, a delicious dressing, and it all comes together tasting like a healthy comfort food! It is light but will keep you full until your next meal.
We love this salad for breakfast; you can keep it as is or dress it up with some salmon. It is also amazing as a side dish to accompany a fabulous dinner or the perfect meal for lunch to hold you over until dinner.
The recipe as-is is perfect, but there are so many ways you can spice it up! You can add different veggies like zucchini or cabbage, add some nuts for a crunch, or change out the protein to give it a spin. You also have so much freedom with the dressing - add more herbs or different herbs like basil or oregano.
However you have this salad, we are pretty positive you will love it!
Nicoise Salad
Yield: 4 Servings | Prep Time: 30 mins
Cook Time: 15 mins | Total Time: 45 minutes
Regardless of your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This recipe is already gluten-free and dairy-free, and we’ve also included a vegan and low FODMAP variation.
If you like this recipe but don’t have allergies, you can swap all gluten free and dairy free ingredients for non-allergen items.
One Dish, 2 Allergy-Friendly Ways
GLUTEN FREE - DAIRY FREE RECIPE
Salad Ingredients:
- 2 heads of lettuce
- 6 baby potatoes
- 1/2 lb of green beans
- 3 hard boiled eggs
- 1 can of tuna
- 1 cup of cherry tomatoes
- 1 cup of radishes
- 1/2 cup olives (black, kalamata, or green)
- 2 tbsp capers
Dressing Ingredients:
- 1/4 cup white wine vinegar
- 3/4 cup avocado oil
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tbsp thyme
- 1 tsp honey
- 1 tsp garlic
- salt and pepper to taste
GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE
Salad Ingredients:
- 2 heads of lettuce
- 6 baby potatoes
- 1/2 lb of green beans
- 3 hard boiled eggs
- 1 can of tuna
- 1 cup of cherry tomatoes
- 1 cup of radishes
- 1/2 cup olives (black, kalamata, or green)
- 2 tbsp capers
Dressing Ingredients:
- 1/4 cup white wine vinegar
- 3/4 cup avocado oil
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tbsp thyme
- 1 tsp sugar
- salt and pepper to taste
INSTRUCTIONS:
Salad Instructions:
- Wash your veggies in a solution of water and vinegar.
- Chop your lettuce, cherry tomatoes, radishes and olives and set aside.
- In a pot, boil water for potatoes. Once boiled, add your potatoes and cook until fork-tender, 10-15 minutes. Drain and set aside to cool.
- In a saucepan, add a dash of avocado oil and cook your green beans for about 5 minutes. You still want to have a crunch to them. Set aside to cool.
- While you wait for your potatoes and green beans to cool, you can work on your dressing.
Dressing Instructions:
- Add all ingredients to a blender or a container to use an immersion blender.
- Blend until smooth, taste, and top your salad with it!
Putting the Recipe Together:
- Start with a bed of your lettuce and start topping with your other ingredients. You can add them all on top of each other or place them in separate sections so you can pick exactly what you want.
- Top with capers and your tuna
- Drizzle your dressing over it or put it in a container on the side.
- Enjoy!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
