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Kale Niçoise Salad

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Level: Easy

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Description

A traditional Nicoise Salad on a bed of kale for an extra dose of superfood nutrients! Ingredients include tuna, eggs, tomatoes, green beans, potatoes and olives. A pescatarian and gluten-free dish perfect for lunch or as an appetizer. Recipe options for those following a low-carb diet.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Olive Oil
  • 2 Tablespoons Lemon Juice Of White Wine Vinegar
  • 1 Tablespoon Finely Diced Shallot
  • ¼ teaspoons Dried Basil
  • ⅛ teaspoons Dried Oregano
  • ⅓ teaspoons Dijon Mustard
  • 2 Tablespoons Olive Oil
  • FOR THE SALAD:
  • 150 grams Small, Young Potatoes
  • 4 whole Soft Boiled Eggs
  • 85 grams Green Beans, Cut And Trimmed
  • 6 cups Kale, Chopped
  • 2 cans (about 5 Oz. Size) Tuna In Oil
  • 85 grams Cherry Tomatoes, Halved
  • 20 whole Olives, Pitted

Preparation

Add all of the dressing ingredients to a small container or jar and shake vigorously. Set aside.

Rinse the potatoes thoroughly and pierce each with a fork. Transfer to a microwave-safe container or plate and microwave on high until tender, about 6–8 minutes. Turn the potatoes halfway through cooking time. Once cooked, let the potatoes cool until they are safe to handle. Cut into halves or quarters and set aside.

While the potatoes are in the microwave, bring a small pot of water to boil on the stove. Add eggs straight from the fridge into the boiling water and let cook for 7 minutes. After 7 minutes, use a slotted spoon to remove the eggs and immediately plunge them into a bowl of ice water for 1–2 minutes to stop the cooking process. The eggs should be cool enough to peel at this point. Set aside.

While water is still boiling, plunge green beans into the pot for 1 minute. Remove and run under cold water for one minute. Set aside.

Place the chopped kale in a large bowl with 2 tablespoons of olive oil and massage the leaves using your hands for 2–3 minutes.

Assemble salads by splitting the massaged kale evenly between bowls. Top with remaining ingredients: tuna, eggs, potatoes, green beans, tomatoes and olives. Drizzle 1–2 tablespoons of dressing on each salad and enjoy!

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