Spring Tuna Niçoise Salad

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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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