Nicoise Salad

Ingredients

• 4 cups lettuce, chopped

• 1 tbsp avocado oil

• 1/2 lb potatoes, cut into bite-sized pieces

• 1/4 lb green beans, halved

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1 cup thinly sliced radishes

• 1/2 cup kalamata olives

• 1 tbsp capers

• 4 eggs, hard-boiled and quartered

• 2 5oz cans skipjack tuna, drained

• 2 tbsp red wine vinegar

• 1 tbsp Dijon mustard

• 1/2 tsp sea salt

• freshly cracked black pepper, to taste

• 1/2 cup extra virgin olive oil

Instructions

1. Heat avocado oil in a large pan with a lid over medium heat. Once the oil is shimmering, add the potatoes. Cover and cook for 10 minutes, stirring occasionally so that the potatoes brown evenly.

2. After 10 minutes, add green beans, salt, pepper, garlic powder, and onion powder. Stir to coat evenly. Cover and cook another 5 minutes, until both the potatoes and green beans are tender. Remove from heat and set aside.

3. In a bowl, whisk together dijon, vinegar, salt, and pepper. Slowly drizzle in extra virgin olive oil while whisking until a smooth dressing has formed.

4. In a large serving bowl combine lettuce, sliced radishes, potatoes, green beans, and tuna. Pour half the dressing over the mixture and toss to combine. Top with the chopped hard-boiled eggs, olives, and capers. Pour the remaining dressing over the salad. Serve immediately.

Serves: 4 Time: 35 minutes  Calories: 522 Protein: 25g Carbs: 14g Fat: 40g

MEAL PREP NOTE: allow potatoes and green beans to cool before storing in an airtight container. Store other ingredients in containers separately and combine just before serving.