Niçoise Salad for Two

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Niçoise Salad for Two

A delightful dance of textures and colors, this Niçoise salad is a vibrant blend of fresh Mediterranean flavors beautifully captured in every bite.

Ingredients

  • For the Salad
  • 2 boiled eggs, halved
  • 2 boiled Yukon gold potatoes, sliced
  • 8-10 green beans, trimmed
  • 2 handfuls of mixed salad greens
  • 1/2 avocado, sliced (1/4 per serving)
  • 1 can of unsalted tuna packed in water, drained and flaked
  • 4-6 Kalamata olives, halved
  • 4-6 garlic-stuffed olives, halved
  • Fresh dill or parsley for garnish (optional)
  • For the Lemony Honey Mustard Dressing
  • 1/4 cup olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 ½ tbsp honey
  • 2 tbsp Dijon mustard (or regular mustard works if you don't like dijon)
  • Pinch of fresh ground black pepper

Instructions

  1. 1. Boil the Eggs
  2. Fill a saucepan with water and bring to a boil. Gently add the eggs using a spoon, ensuring they are submerged. Boil for 9-12 minutes for hard-boiled eggs. Once done, remove from heat, drain the hot water, and fill the saucepan with cold water to cool the eggs. Peel and halve them once cooled.
  3. 2. Prepare the Potatoes
  4. Scrub and wash the potatoes. Fill a pot with water and add the potatoes. Bring the water to a boil and let the potatoes cook for 15-20 minutes or until they are easily pierced with a fork but still hold their shape. Drain the water and let the potatoes cool before slicing.
  5. 3. Blanch the Green Beans
  6. In a pot, bring water to a boil. Add a pinch of salt and the green beans. Cook for 3-5 minutes until the beans are vibrant green but still crisp. Immediately transfer the beans to a bowl of ice water to halt the cooking. Once cooled, drain and set aside.
  7. 4. Prepare the Dressing
  8. In a small bowl, whisk together the olive oil, fresh lemon juice, apple cider vinegar, honey, Dijon mustard, and pinch of black pepper. Whisk until well combined.
  9. This will make a little bit more than you need, but leftovers last for about 2 weeks. Enjoy again later in the week on another salad or over roasted veggies.
  10. 5. Assemble the Salad
  11. On two plates, lay out a bed of mixed greens. Arrange the avocado slices, boiled potatoes, green beans, and flaked tuna on top. Place the halved eggs, Kalamata olives, and garlic-stuffed olives around the plate.
  12. 6. Dressing and Garnish
  13. Drizzle the dressing over the salads, reserving about half for later in the week. Garnish with fresh dill or parsley, if using.
  14. 7. Serve and Enjoy!
  15. Food is so much more than just sustenance. It's about celebrating flavors, nourishing our bodies, and creating beautiful memories with our loved ones.