Paleo Summer Salad-Nicoise

Salad Nicoise

 

This salad is definitely a meal in itself. High in protein, it is very satisfying and incredibly healthy too. It's the perfect Paleo dinner full of fat burning antioxidants and bursting with nutrition.

And don’t be afraid of the potatoes. An occasional potato is not going to hurt your efforts to stay lean, especially if it is combined with other fibrous vegetables, a healthy fat, and some good quality protein. And potatoes (especially organic ones) are rich in vitamins and minerals as well.

Use good quality fresh greens, as they are loaded with nutrients and antioxidants. I really like to add arugula with its sharp, slightly bitter taste. Arugula is a member of the same family as broccoli, which makes it an excellent fat-burning food, and an excellent source of vitamins A and C, folic acid, calcium, manganese, and magnesium.  It's also a very good source of potassium, iron, zinc, riboflavin, and copper.  

Salad

1 big handful of baby greens

1 handful of baby arugula

2-3 new red potatoes, quartered

½ lb or so fresh organic green beans

2 eggs hard-boiled, quartered

½ cup cherry tomatoes, halved

¼ cup kalamata or Greek olives

1 small can of wild-caught tuna, or equal amount of cooked tuna

Capers for garnish

Dressing

1-2 garlic cloves, smashed and minced

1 small shallot, minced

½ cup extra extra virgin olive oil

¼ cup balsamic vinegar or fresh lemon juice

Sea salt and pepper to taste

Directions

Steam green beans lightly until tender crisp and then cool under cold water. Whisk together ingredients for dressing. On a large plate or shallow bowl, place greens on bottom, and arrange potatoes, green beans, eggs, tomatoes, olives and tuna in separate sections on top of greens. Drizzle with dressing and garnish with capers. Serves 2 or 4 smaller servings.

Enjoy