breakfast niçoise salad

WITH LEMON THYME VINAIGRETTE

Salad for breakfast? Why not! Dark leafy greens are one of our staples, especially at breakfast time. So when you’re not feeling a green smoothie, have a breakfast salad—and a green smoothie for lunch!

Yield 1 serving
Prep Time 20 minutes
Cook Time 10 minutes
CLEANSE

1 tbsp olive oil

1 bunch radishes, trimmed and halved

1 cup haricots verts (thin French green beans)

2 tbsp sesame seeds

1 tbsp smoked paprika

¼ tsp Himalayan pink salt

¼ lb fresh ahi tuna

1 tbsp coconut oil

2 cups pea shoots or microgreens

3 tbsp sliced green and black olives

For the dressing

Juice of 1 lemon

3 tbsp chopped fresh thyme

1 tsp Dijon mustard

½ clove garlic

Pinch of Himalayan pink salt

Pinch of freshly ground black pepper

3 tbsp olive oil

1   In a small skillet, heat the olive oil over medium heat. Sauté the radishes for about 3 minutes, making sure to keep them slightly crisp. Remove the radishes from the skillet and set aside to cool.

2   In a large saucepan with a steamer insert, steam the green beans over medium-high heat for 5 minutes. Remove from the heat, and run under cold water to keep the green beans bright and crisp. Set aside.

3   On a small plate, combine the sesame seeds, smoked paprika, and salt. Coat the tuna steak with the spice mixture on all four sides. In the same small skillet used to sauté the radishes, heat the coconut oil over medium-high heat. Once hot, sear the tuna on all sides until cooked to your desired doneness (a quick sear on all sides for rare or 5–6 minutes total for medium rare). Let the tuna rest while you make the dressing.

4   To make the dressing, in a high-speed blender, combine the lemon juice, thyme, Dijon mustard, garlic, salt, and pepper. Blend until smooth. Turn blender to low. With the blender running, slowly drizzle in the olive oil.

5   Place the pea shoots in a serving dish. Arrange the radishes, green beans, and olives on top. Thinly slice the tuna steak, and place it over top of the salad. Drizzle with dressing, and enjoy!

tip

Add a hard-boiled or poached egg to the salad if you’re not cleansing.