Recipe: Niçoise Inspired Salad

Healthy Potato Salad, Tuna, Fresh + Pickled Vegetables and more!

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Dish Type - Entree, Vegetarian
Serves - 2

Ingredients:

For the Potato Salad:

• 2 medium potatoes, boiled and diced

• 1/4 cup peas (fresh or frozen, thawed)

• 1 tablespoon Dijon mustard

• 1 tablespoon mayonnaise

• 1 teaspoon apple cider vinegar

• 1 tablespoon capers, drained

• 1 tablespoon fresh dill, chopped

• Salt and pepper, to taste

For the Tuna Salad:

• 1 can tuna in olive oil, drained

• 1-2 tablespoons full-fat Greek yogurt

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh dill, chopped

• Salt and pepper, to taste

For the Salad Base:

• 1/2 cup parsley leaves, roughly chopped

• 1-2 cups lettuce leaves (butter lettuce, romaine, whatever is on hand)

• 1/4 cup olives (Kalamata or green)

• 1/2 cup mixed fresh vegetables (cherry tomatoes, cucumber, bell peppers, carrots), sliced

• 1/4 cup pickled vegetables (pickled onions, beets, or cornichons)

• 1/4 cup feta cheese, crumbled

For the Simple Dressing:

• 2 tablespoons olive oil

• 1 tablespoon lemon juice or apple cider vinegar

• 1 teaspoon Dijon mustard

• Salt and pepper, to taste

Instructions:

1. Make the Potato Salad:

• Boil the Potatoes: Boil the diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.

• Mix the Potato Salad: In a bowl, combine the boiled potatoes with peas and rest of potato salad ingredients. Toss gently to coat the potatoes. Set aside.

2. Make the Tuna Salad:

• Prepare the Tuna Salad: In a bowl, combine the drained tuna with rest of tuna ingredients. Mix until well combined and creamy.

3. Prepare the Salad Base:

• Fresh Vegetables and Garnishes: Arrange the parsley, olives, fresh vegetables (tomatoes, cucumber, bell peppers, carrots), pickled vegetables, and feta cheese on a large serving platter or individual plates.

4. Make the Dressing:

• Whisk the Dressing: In a small bowl, whisk together the olive oil, lemon juice (or vinegar), Dijon mustard, salt, and pepper. Taste and adjust seasoning if needed.

5. Assemble the Nicoise Salad:

• Layer the Components: Arrange the potato salad and tuna salad in separate sections on the serving platter or plates.

• Add Fresh and Pickled Vegetables: Scatter the fresh vegetables, olives, pickled vegetables, and feta around the tuna and potato salads.

• Drizzle the Dressing: Drizzle the simple dressing over the entire salad.

6. Serve:

• Enjoy: Serve immediately with a wedge of lemon on the side if desired. This salad is perfect as a light lunch or dinner. Feel free to add hard boiled eggs as well!

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