Ingredients with Measurements:
- 2 ripe avocados, sliced
- 1 can of tuna, drained
- 1/2 cup of cherry tomatoes, halved
- 1/2 cup of green beans, trimmed and blanched
- 1/4 cup of black olives, pitted
- 2 hard-boiled eggs, sliced
- 4 cups of mixed greens
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, green beans, black olives, red onion, and parsley.
2. Add the sliced avocado and tuna on top of the mixed greens.
3. Arrange the sliced hard-boiled eggs on top of the salad.
4. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- Serves 4
Nutritional information:
- Calories per serving: 300
- Fat: 20g
- Carbohydrates: 15g
- Protein: 18g
Substitutions for ingredients:
- Canned salmon or chicken can be substituted for tuna.
- Any type of lettuce can be used instead of mixed greens.
- Kalamata olives can be used instead of black olives.
Variations:
- Add roasted red peppers or artichoke hearts to the salad.
- Use quinoa or brown rice instead of mixed greens for a heartier salad.
Tips and tricks:
- To prevent the avocado from browning, toss it with a little bit of lemon juice before adding it to the salad.
- To make the hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10 minutes before peeling.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, serve chilled.
Presentation ideas:
- Serve the salad on a large platter and garnish with additional parsley.
Garnishes:
- Additional parsley or lemon wedges.
Pairings:
- Serve with a crusty baguette or garlic bread.
Suggested side dishes:
- None needed, the salad is a complete meal.
Troubleshooting advice:
- If the avocado is not ripe, it will be difficult to slice and may not taste as good.
Food safety advice:
- Make sure to properly wash all produce before using.
Food history:
- The Niçoise salad originated in Nice, France and typically includes tuna, green beans, tomatoes, and olives.
Flavor profiles:
- The salad is fresh and light with a combination of salty and savory flavors.
Serving suggestions:
- Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French