West Coast Niçoise Salad
This salad will absolutely impress at your next al fresco dinner. Full of colour, flavour, and textures, it’s a salad like no other! High in protein and fiber to help keep you full. Keep it traditional and serve on a large platter and let everyone help themselves.
Perfectly Balance Your Plate
This is a perfectly balanced plate.
Ingredients
4 cups water
2 eggs
1 lb (450 g) baby potatoes
1⁄4 cup olive oil
2 1⁄2 tbsp lemon juice
2 tbspWest Coast Burger Seasoning, divided
2 tsp Dijon mustard
1⁄2 lb (225 g) fresh or frozen green beans
2 cans (170 g each) tuna
8 cups spring salad mix
1 pint cherry tomatoes
3 tbsp olives, preferably niçoise
Preparation
- In Multipurpose Pot bring water to a boil, with lid on. Place eggs in boiling water. Cook 7 min. Drain, cool in ice water, peel, and quarter. The yolk should be soft and jammy.
- While the eggs are cooking, slice any large baby potatoes in half; place in Multipurpose Steamer. Cover; microwave on high until tender, about 6 min.
- Meanwhile, prepare dressing. In a bowl, whisk together oil, lemon juice, 1 tbsp seasoning, and mustard.
- Once potatoes are cooked, remove from steamer and place in a bowl to cool slightly. Toss potatoes with 2 tbsp of the prepared dressing.
- Add green beans to steamer (don’t wash); cover, microwave until tender-crisp, about 3–5 min. Rinse in cold water to cool and stop the cooking.
- Drain tuna. Mix with remaining 1 tbsp seasoning.
- In a large serving bowl or platter, arrange lettuce. Place eggs, potatoes, beans, tuna, tomatoes, and olives on top. Drizzle with dressing.
Nutritional Information
Per serving: Calories 430, Fat 19 g (Saturated 3 g, Trans 0 g), Cholesterol 150 mg, Sodium 350 mg, Carbohydrate 34 g (Fiber 7 g, Sugars 5 g), Protein 32 g.
Tips
This salad is best served at room temperature, but if making ahead, refrigerate overnight and then dress just before serving.
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