Spring Tuna Niçoise Salad
DAIRY
FREE
In this crispy, crunchy, and colorful nontraditional version of the traditional salad, a tangy and salty vinaigrette ties it all together. You can substitute poached or canned salmon for tuna if you like.
Prep Time 15 minutes |
Makes 2 salads |
Serving Size 1 salad |
INGREDIENTS
½ cup apple cider vinegar
½ cup cool water
¼ cup capers, chopped
¼ cup Niçoise or Kalamata olives, pitted and chopped
3 TB. dry mustard powder
1 TB. fresh Italian flat-leaf parsley
½ tsp. ground black pepper
½ cup virgin olive oil
6 cups red and green leaf lettuce, chopped
½ cup red bell pepper, seeded quartered, sliced thin
½ cup green scallions, sliced thin
2 thin slices red onion
½ cup cucumber, peeled, seeded, halved, sliced
½ cup frozen artichoke hearts, thawed and quartered
½ cup cherry tomatoes, halved
½ cup thin green beans, cut into 1-in. (2.5cm) pieces
2 tsp. slivered almonds, soaked and dried
6 oz. (170g) tuna packed in oil
METHOD
1 In a blender or a food processor fitted with a metal chopping blade, process apple cider vinegar, cool water, capers, Niçoise olives, dry mustard powder, Italian flat-leaf parsley leaves, and black pepper until smooth.
2 With the processor or blender running on low, drizzle in virgin olive oil until combined.
3 In a medium bowl, combine red and green leaf lettuce, red bell pepper, scallions, red onion, cucumber, artichoke hearts, cherry tomatoes, green beans, almonds, and tuna.
4 Drizzle with 6 tablespoons dressing, toss to coat well. Divide salad evenly among plates.
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