This is our take on the classic Salad Nicoise. I named it Rainbow Salad Nicoise due to all the colors of the veggies and because just looking at it makes me smile 😀
It has been one of my lunch favorites for a while now, since it’s really easy to prep and bring with me wherever I go. I also love that I can eat a huge bowl, which will make me feel full for hours, without getting too many calories.
The great thing about salads is that you can add whatever veggies and dressings you like to make it fit your meal plan. If you want to reduce the carbs, just take out the sweet potato and add more leafy greens instead. That will cut the carbs almost in half.
Salad Nicoise dressings
You also have a lot of choices for dressings when it comes to salad nicoise. I made a simple vinaigrette with a little bit of mustard and a lot of parsley. It worked beautifully with the tuna.
If you go with the vinaigrette, I would suggest using it as a dipping sauce instead of pouring it over the salad. The parsley soaks up so much of the oil and vinegar that the vinaigrette gets a thick consistency perfect for dipping.
Use high-quality ahi tuna
As always when you eat tuna (or any other fish that is served partially raw), remember to buy high-quality fish that is suitable for sushi. Tuna is probably the safest fish to eat raw, but you still want to make sure it has been treated right and is fresh.
This is my take on the classic Salad Nicoise. I named it Rainbow Salad Nicoise due to all the colors and because just looking at it makes me smile.
- 4 oz. (110 g) ahi tuna steak
- 1 whole egg
- 2 oz. (55 g) sweet potato
- 3 oz. baby spinach (2 cups / 85 g)
- 2 oz. (50 g) green beans
- 1½ oz. (42 g) broccoli
- ½ red bell pepper
- 3½ oz. (100 g) cucumber
- 1 radish
- 3 large black olives
- Handful of parsley
- 1 tsp. olive oil
- tsp. balsamic vinegar
- ½ tsp. Dijon mustard
- ½ tsp. salt & pepper
- Cut the sweet potato into small cubes and put them in the oven for 45 min at 425 F (220 C)
- Boil the egg and set it aside to cool
Steam broccoli and beans and set aside (2-3 minutes in the microwave with a little water does the trick or 3 minutes in a pot of boiling water)
- Season the tuna with pepper on all sides and cook it in a pan with a little oil on high heat for 2 min on each side
- Put the cleaned spinach into the bowl or plate you want to serve the salad in
- Cut bell pepper, cucumber, and egg into dice-sized pieces and add to the spinach
Cut the radish into slices and add together with the chilled broccoli, beans, and olives
- Slice the tuna and add to the salad
- Whisk together olive oil, balsamic vinegar, mustard, salt and pepper
- Chop the parsley and add it to the vinaigrette
- Use a spoon to drizzle the vinaigrette over the salad or use it as a dipping sauce.