Fresh & Delicious Nicoise Salad

Fuel up with this super fresh & healthy spin on the old classic. Enjoy the vegan version or add additional sources of protein depending on your dietary needs.

What You’ll Need:

2 Tbsp
¼ Cup Organic Fresh Lemon Juice
2 Tbsp Organic Extra Virgin Olive Oil
2 Tbsp Organic Dijon Mustard
1 Tsp Organic Raw Honey
1 Tsp Fresh Ground Black Pepper
1 Lb. Organic Green Beans, Trimmed & Blanched
10 Organic New Potatoes, Boiled & Halved
4 Cups Organic Baby Cucumbers
1 Avocado (sliced)
5-6 Radishes (optional)
2 Tbsp Greek or Coconut Yogurt (optional)
1/4 Cup Kalamata Olives
1/8 Capers
1/16 Cup Peperencino
Organic Flaky Sea Salt to Taste

Optional Ingredients:

6 Organic Soft Boiled Eggs
1-2 Fillets of Grilled Organic Tuna or Fish of Choice, seasoned with salt & pepper

Making It Happen:

1. Whisk oil, lemon juice, mustard, honey, pepper, and salt in a medium bowl; set dressing aside.

2. If adding additional animal protein options, grill fish until tender. Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.

3. Meanwhile, add green beans and potatoes to the same pot of boiling water and cook until just tender, 2–4 minutes for green beans, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.

4. To serve, arrange on a platter with cooked and raw vegetables and optional proteins. Top with olives & capers, sprinkle with sea salt, and drizzle some reserved dressing over top.