Niçoise-Style Chopped Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Hunt
Eat like the French do with this simple take on the classic Niçoise, made only better with a glass of #pinkwater.
Ingredients
8 oz. green beans, trimmed and halved
4 large eggs
8 oz. oil-packed canned tuna, drained
1/4 c. olive oil
2 tbsp. Dijon mustard
2 tbsp. red wine vinegar
kosher salt
Black pepper
2 romaine hearts, sliced
8 oz. oil-packed canned tuna
2 c. cherry tomatoes, halved
Instructions
Bring a medium saucepan of salted water to boil over medium-high heat. Cook green beans until crisp-tender, 1 minute. Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry. Return water to a boil and gently lower in eggs with a slotted spoon. Cook eggs 9 minutes, then drain and run under cold water. Peel eggs and quarter lengthwise.
Whisk oil, mustard, vinegar, and a pinch each of salt and pepper in a large bowl. Add romaine and toss to combine. Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.
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