There are many  versions of the traditional Nicoise salad from Nice in France.  This Nicoise inspired salad is John’s adaptation. It is very nutritious and includes  the protein of flaked tuna, and egg, along with  refreshing summer vegetables and a lime, herb and Dijon mustard dressing.

This is a great salad to take for lunch and this recipe makes 2 servings

Nicoise Style Salad

Ingredients

Salad

• 6 Kalamata olives pitted and chopped
• 1/4 capsicum chopped coarsely
• 2  mushrooms (cup variety) sliced
• 4 baby cos lettuce leaves, torn into pieces
• 1 stick of celery chopped
• 3 chopped grape or cherry tomato
• 1 steamed medium potato, chopped
• 1 handful of steamed green beans, chopped
• 1 egg, sliced then chopped.
• 1 small tin tuna in olive oil 95 g, tuna flakes only, oil strained
• 1 tbsp of capers
• 2 artichoke hearts in brine, quartered

Dressing

• 2 Tbsp of virgin olive oil
• 3 tsp Dijon Mustard
• 1 tsp thyme, chopped
• 3 sprigs of oregano, chopped
• 4 basil leave finely chopped
• juice of half a lime
• sprinkle of salt and ground black pepper

Method

1. Hard boil an egg, allow to cool then chop it coarsely
2. Steam potato and green beans and allow to cool
3. Pit and chop the olives
4. Wash, and chop all the vegetables
5. In a large bowl, combine all the chopped vegetables: capsicum; mushrooms; lettuce; tomato; potato; green beans; and quartered artichoke
6. Add the chopped egg
7. Add the flaked tuna and capers
8. Fold through until everything is combined well

To prepare the dressing

1. In a small bowl combine the olive oil, lime and the Dijon mustard, mixing well
2. Add the thyme, oregano, mixing everything till well combined
3. Add the dressing to the salad and fold through just before consuming
4. You may serve the salad with some crusty bread or have it on its own for a hearty workday lunch

Variation

John likes to throw a handful of frozen peas into the mix to keep the salad fresh for lunch.