California Nicoise Salad
Elevate your salad game with this vibrant California Nicoise Salad, a fresh and modern twist on a French classic. Featuring perfectly seared Ahi tuna steaks, tender baby red potatoes, crisp green beans, and creamy avocado, this wholesome dish is as satisfying as it is beautiful. Nestled on a bed of mixed greens and accented by juicy cherry tomatoes, briny Kalamata olives, and hard-boiled eggs, every bite offers a harmonious balance of flavors and textures. The zesty lemon vinaigrette, made with Dijon mustard, honey, and fresh parsley, ties everything together with a bright, tangy finish. Ready in just 40 minutes, this nutrient-packed salad is perfect for a light yet hearty lunch or dinner. Serve it elegantly on a platter or in individual bowls for a show-stopping meal that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) Ahi tuna steak
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 small pieces Baby red potatoes
- 1 cup Green beans
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 0.5 cup Kalamata olives
- 4 large Hard-boiled eggs
- 1 large Avocado
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 small Shallots
- 1 tablespoon Fresh parsley
Instructions
Bring a medium pot of water to a boil. Add the baby red potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly. Once cool, cut into halves or quarters as needed.
While the potatoes cook, add the green beans to the boiling water and blanch for 2-3 minutes until tender-crisp. Remove the green beans with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Season both sides of the ahi tuna steaks with 1 tablespoon olive oil, salt, and pepper. Heat a skillet or grill pan over medium-high heat. Sear the tuna for 1-2 minutes on each side for medium-rare, or cook to your desired doneness. Remove from heat and let rest before slicing into thin strips.
In a small bowl, whisk together lemon juice, Dijon mustard, honey, finely minced shallots, parsley, 2 tablespoons olive oil, and a pinch of salt and pepper to make the lemon vinaigrette.
Peel and quarter the hard-boiled eggs, halve the cherry tomatoes and slice the avocado.
Assemble the salad on a large platter or in individual bowls. Start with a bed of mixed greens, then arrange the potatoes, green beans, cherry tomatoes, olives, eggs, avocado slices, and seared tuna on top.
Drizzle the lemon vinaigrette over the salad just before serving.
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 4588 mg | 199% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 28.1 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 485 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6407 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
