This Is The Perfect Summer Salad Niçoise

I’m all about assembly-style meals to make things extra easy, so salads during the summer are always an easy go-to. Especially when all that gorgeous produce is thriving at my local farmers’ market.

Unfortunately, summer salads can be a bit of a trap. They’re usually easy to make, so you find one that works and end up making the same thing over and over. Then, as a result you’re exposing yourself to less variety of plants over the week and mealtime inspiration can seriously dwindle. Then you’re back at the Whole Foods salad bar, trying to avoid the heavy items.

This is the perfect time to introduce a Salad Niçoise into your life. It feels luxurious just saying it. The balance of carbohydrates, protein, and fats is fantastic so it won’t send your energy crashing. Plus, the resistant starch in the cooled red potatoes is great for your gut health.

This formula for the perfect Salad Niçoise is inspired by my friend Rebecca Rawlinson (read my interview with her here). Of course her salads are just as stylish as she is.

The Perfect Summer Salad Niçoise

Ingredients:

1 1/4 cups mini red potatoes (halved)

1 1/2 cups fresh green beans (trimmed)

2 cups butter or red leaf lettuce

3/4 cup cherry tomatoes (halved)

1/2 cup radishes (quartered)

1/4 cup sweet onion (sliced)

1/2 can tuna (drained)

1 boiled egg (quartered)

1/4 cup black olives

For the dressing:

1 tbsp lemon juice

1 1/2 tbsp Extra Virgin Olive Oil

1 1/2 tsp fresh dill (chopped, plus extra for optional garnish)

1 tsp Dijon mustard

Sea salt & black pepper (to taste)

Directions:

1. In a medium pot, add the potatoes and cover them with cold water. Bring to a boil and cook for 10 minutes or until fork-tender. Drain the potatoes and transfer them immediately to an ice bath to cool down.

2. In a small pot, add the egg to boiling water and cook for 7 minutes.

3. Set the green beans in a steaming basket over boiling water and cover. Steam for about 3 to 5 minutes or until fork tender. Transfer them immediately to an ice bath to cool down.

4. In a small bowl, combine the lemon juice, oil, Dijon, and dill. Season with salt and pepper.

5. Arrange the tuna, lettuce, cherry tomatoes, radishes, olives, onions, cooked potatoes, egg, and green beans on a serving platter.

6. Top with red onion and garnish with extra dill if using. Spoon the dressing on top and enjoy!

Best served outside, with the sun setting nearby. Be sure to tag me @its14carrots if you make this recipe!

---

Looking for more fatigue-fighting ideas? Sign up for my FREE cheat sheet, 5 Surprising Ways To Boost Your Afternoon Energy