By Ebenezer Obiri
Rinse the mixed greens thoroughly under cold water and shake off any excess water. Place them in a large salad bowl as the base of your salad.
Trim the ends of the green beans and prepare a pot of boiling salted water. Blanch the green beans in the boiling water for about 3 minutes until they are bright green and tender-crisp. Remove them from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Slice the cherry tomatoes in half and add them to the mixed greens in the salad bowl.
Open the can of tuna and drain any excess liquid. Flake the tuna with a fork and add it to the salad bowl, scattering it evenly over the greens and tomatoes.
Add the blanched green beans to the salad bowl, mixing gently to combine all the ingredients without mashing the tuna.
Drizzle 3 tablespoons of olive oil and lemon dressing over the salad, and season with salt and pepper to taste. Toss gently to coat everything in the dressing.
Serve the Nicoise Salad immediately, garnished with additional dressing or herbs if desired.
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By Ebenezer Obiri
This recipe is ready in 20 minutes and features Mixed greens, Green beans, Cherry tomatoes and other delicious ingredients. Contains 320 calories total.
Rinse the mixed greens thoroughly under cold water and shake off any excess water. Place them in a large salad bowl as the base of your salad.
Trim the ends of the green beans and prepare a pot of boiling salted water. Blanch the green beans in the boiling water for about 3 minutes until they are bright green and tender-crisp. Remove them from the boiling water and immediately plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
Slice the cherry tomatoes in half and add them to the mixed greens in the salad bowl.
Open the can of tuna and drain any excess liquid. Flake the tuna with a fork and add it to the salad bowl, scattering it evenly over the greens and tomatoes.
Add the blanched green beans to the salad bowl, mixing gently to combine all the ingredients without mashing the tuna.
Drizzle 3 tablespoons of olive oil and lemon dressing over the salad, and season with salt and pepper to taste. Toss gently to coat everything in the dressing.
Serve the Nicoise Salad immediately, garnished with additional dressing or herbs if desired.
Calories per Serving: 320
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