Niçoise Salad Variations

nicoise salad variations

Niçoise Salad Variations

nicoise salad with asparagus and salmonA Niçoise salad is a perfect dinner solution for a hot summer’s day! Completely nutritious, super healthy and delicious; light yet very satisfying. Traditionally this fabulous salad adorns a bed of mixed greens with tuna, hard boiled eggs, potatoes, olives, crumbled cheese and green beans; I like to change it up with asparagus and fresh caught salmon when available! Dressed with a simple Dijon vinegrette and served with a loaf of crusty bread and a dry bottle of white wine, this meal satisfies and is full of protein and vitamin/mineral rich vegetables!

Use a large serving dish with a bit of depth

4 cups mixed greens and or a medley of torn salad greens
1 cup of drained canned artichoke hearts
1 red bell pepper, sliced
1/2 pint grape tomatoes
1 cucumber, sliced
1/2 cup Niçoise or kalamata olives
1/2 cup of crumbled blue cheese or feta cheese
6 hard boiled eggs, peeled and cut in half
1/2 lb of steamed whole green beans or asparagus spears
1 large avocado, peeled and sliced
4-5 boiled potatoes, cut in wedges
1 lb canned or fresh tuna fillet or salmon fillet
Fresh ground salt and pepper to taste
1teaspoon salad herbs, frontier is good
Dijon vinegrette for serving

Arrange the salad greens in the serving dish
Mix in artichokes, tomatoes, bell pepper, olives and cheese
Season with salad herbs, salt and pepper
Then in a very structured way, arrange the eggs, potato, vegetables, fish, avocado and cucumber in separate sections.
Serve with plenty of dressing, crusty bread and wine
Just yummy!!!!!!nicoise with green beans and tuna

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