Paleo Salade Niçoise
Ingredients
The salad
-
4
oz
Tuna or sablefish
-
½
cup
sliced boiled red potato or sweet potato
-
½
cup
french green beans
-
2
pieces
vine ripe tomatoes
-
1
piece
hard boiled egg
-
2–3
tablespoon
chopped olives
-
2
tablespoon
roasted sunflower seeds or capers
-
3–4
cup
mixed greens or butter lettuce
-
to taste
sea salt
-
to taste
fresh basil
-
1
tablespoon
red palm oil
-
½
tablespoon
balsamic vinegar
-
½
teaspoon
garlic and onion seasoning
-
lemon juice
The dressing
-
2
tablespoon
avocado oil or olive oil
-
¼
teaspoon
minced garlic
-
1
teaspoon
mustard
-
1
teaspoon
dried parsley
-
dash
sea salt
-
dash
onion powder
-
2
tablespoon
Red Wine Vinegar
Instructions
- Heat a skillet on medium heat and add palm oil, balsamic vinegar, garlic, and sea salt.
- Cook the fish for about 10 minutes per inch of thickness until flaky.
- If not already cooked, chop and steam the red potato or sweet potato for 2-3 minutes, seasoning with black pepper and sea salt.
- Lightly steam the green beans, ensuring they remain crunchy.
- In a bowl, place the mixed greens and arrange the potatoes, tomatoes, and green beans.
- Slice the cooked fish and place it on top with olives and sunflower seeds.
- Drizzle with lemon juice.
- To make the dressing, mix all dressing ingredients in a jar and pour over the salad.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
25g
Total carbohydrates
15g
Total protein
20g
Sodium
400mg
Cholesterol
200mg
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