Tuna Salad Nicoise
“To your health,” that’s what this French-inspired salad is all about. We’ve improved it by using a lighter dressing, substituting sweet potatoes, and using fermented vegetables. Try salmon or sardines for extra Omega-3 fatty acids.
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Tuna Salad Nicoise
Serves: 4
Ingredients
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1 sweet potato (½ pound) cooked but still firm, skinned and cubed into bite size pieces
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2 hard boiled eggs, peeled and sliced
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1½ cups fermented or cooked green beans or carrots
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½ red onion, thinly sliced
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1 red or yellow sweet pepper, thinly sliced
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1 cucumber, peeled, halved lengthwise, seeded and sliced into bite size pieces
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6 ounce can low-sodium tuna in water, drained
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2 tomatoes, sliced
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3 artichoke hearts, quartered (canned, packed in water)
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3 cups salad greens, assorted and washed
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8 black olives (approx. ¼ cup), sliced
Salad Dressing
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½ teaspoon Dijon or favorite mustard
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1 tablespoon low-fat yogurt
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1 clove garlic, minced
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1 tablespoon red wine vinegar
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2 tablespoons buttermilk
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½ lemon, juiced
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⅛ teaspoon Worcestershire sauce
Method
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Mix all salad dressing ingredients in small jar.
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Place greens on each plate, and arrange ingredients in pinwheel fashion around the plate. Sprinkle olives randomly and offer dressing on the side.
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Or, offer a salad bar with people assembling their own plates.