Nicoise Salad Bowl
10 minutes
PREP TIME
45 minutes
TOTAL TIME
4
SERVINGS
Ingredients
DRESSING:
- ⅔ cup olive oil
- ⅓ cup lemon juice
- 1 tbsp dijon mustard
- 1 clove garlic, minced
- 2 tbsp dill, chopped
- Salt and pepper, to taste
BOWL:
- 1 tbsp olive oil
- 2 cups potatoes, skinned and cubed
- 2 cups green beans, trimmed
- 3 cans (80g) Ocean’s Solid Light Tuna in Basil Infused Oil, drained
- 3 cups lettuce, torn
- 4 eggs, medium or hard boiled and halved
- 1 avocado, thinly sliced
- 1 cup olives
- 5 red radishes, quartered lengthwise
- ½ cup feta, crumbled
- Salt and pepper, to taste
Product Used
Directions
- Preheat the oven to 425°F.
- For the dressing, whisk all ingredients together.
- Gently lower eggs into a pot of boiling water and cook for 8 minutes. Using tongs remove from the water and immediately place in a bowl of ice water. Let cool for 10 minutes before peeling.
- Meanwhile roast the potatoes. Toss in olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 18-20 minutes or until golden and crispy, flipping halfway through.
- Add the green beans to a pot of salted boiling water and cook for 5 minutes and then plunge in ice water to stop the cooking process.
- Arrange all salad elements into bowls, drizzle with dressing and season with any extra salt and pepper.
Tips and Tricks
Use any regular Ocean’s Light Tuna as a substitute.
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