Sprouted Niçoise Salad

4

PREP TIME

25 min

TOTAL TIME

45 min

Makes

4 to 6 Servings

Sprouted Niçoise Salad

Without dressing, the components of this restaurant-style Niçoise salad keep really well in the fridge. Try piling it all onto crusty bread, too!

Ingredients

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • pinch black pepper

FOR SALAD:

  • 1 lb mini Yukon Gold potatoes
  • 3 large eggs
  • 4 oz green beans , halved
  • 1 cup cherry tomatoes , halved
  • 2 170g cans solid white tuna , water packed, drained and chunked
  • 2 tbsp chopped basil
  • 2 cup radish , onion, or broccoli sprouts

Instructions

  • Whisk together first 6 dressing ingredients in a large bowl. Set aside.
  • Place potatoes in a pot of cold salted water, bring to a boil and cook for 15 min or until tender. Remove potatoes with a slotted spoon, reserving cooking water. Cut potatoes in half; set aside.
  • Add beans to potato pot and boil until tender-crisp, 3 to 4 min. Drain and rinse with cold water.
  • Serve all components separately. Or toss potatoes with dressing, add tomatoes and green beans and transfer to a large plate. Top with tuna, eggs, sprouts and basil. Add olives and serve with crusty bread, if desired.

Nutrition (per serving)

  • Calories
  • 250,
  • Protein
  • 16 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 14 g,
  • Fibre
  • 2 g,
  • Sodium
  • 529 mg.
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