Happy Mother’s Day to all my mamas and mamas-to-be out there!
I love Mother’s Day, because my mother is my best friend, and I love spending time with her, so an extra excuse to make a trip to see my mother is always welcomed. Now, she lives in Florida, so it’s an added bonus that we get to hang out on the beach altogether!
Today, I’m sharing a ‘fancy’ salad – one of those salads you may have eaten with your mother on a lunch date, at the spa, or while shopping at a high-end department store. That’s the kind – and it’s spiralized, gluten-free, and gorgeous!
This weekend, I’m in Florida, visiting my mother. My father had to fly back up to New Jersey for work, so it’s just me, my sister, and my mother. Girls weekend! Sipping mocktails (for me, at least), laying in/around the pool, eating lots of delicious, healthy food (we LOVE Christopher’s Kitchen in Palm Beach Gardens for their giant salads and vegan eats), and just laughing and relaxing.
It’s been a tough few weeks for me with work (all good things, though!), so I’m looking forward to relaxing. We have a little Mother’s Day brunch set up on Sunday and then it’s back home to start work back up again. But there’s a light at the end of the work tunnel, because we’re going to Hawaii (Maui, to be exact) for our babymoon in mid-June!! I cannot WAIT.
We haven’t taken a big trip together since Thailand last year for our honeymoon, and we haven’t traveled much this year due to a) saving money for the baby boyyyy and b) ZIKA (we’re big Caribbean people), so I’m excited to travel with Lu alone. So, send me all your Maui recommendations!
As for this recipe, my mother always said I made the best salads (aka giant salads with lots of yummy ingredients), so it only felt appropriate to share a spiralized salad today. It’s a spin on a classic Nicoise salad, using spiralized potatoes instead of boiled sliced potatoes. Way more fun to eat – and make (especially if you have the Inspiralizer, of course!)
The dressing is easy and so flavorful – with fresh thyme and a kick from the Dijon mustard, it’s the perfect dressing for this salad. And if you want to step the whole thing up a notch, use some fresh yellowfin tuna or even some seared ahi tuna instead of the canned tuna – although canned tuna is much easier 😉
Hope you have a wonderful Sunday and Mother’s Day – and to all the mothers out there, have a relaxing, love-filled day! And to all the mothers who have experienced losses, my heart and love goes to you on this day. <3
Watch our video to learn how to make this recipe, and spiralize a red potato using the Inspiralizer!
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Nutritional Information & Recipe
Weight Watchers SmartPoints*: 13 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Salad Nicoise with Spiralized Red Potatoes
- 4 oz green beans
- 2 large eggs
- 1 tablespoon extra virgin olive oil
- 8-10 oz red potato es, peeled, Blade D, noodles trimmed
- salt and pepper to taste
- ½ teaspoon garlic powder
- 1/3 cup halved cherry tomatoes
- 1/4 cup pitted kalamata olives
- ½ small red onion Blade A, noodles trimmed
- 5 oz can albacore tuna in water drained
- 10 oz container Boston or Bibb lettuce
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoons white wine vinegar or use red wine vinegar
- 1 teaspoons lemon juice
- 1 teaspoons Dijon mustard
- 1 teaspoons fresh thyme
- 1/2 tablespoon minced shallots
- salt and pepper to taste
- Bring a medium pot filled halfway with water to a boil. Set aside a large bowl filled halfway with ice. Once boiling, add in the green beans and cook for 5 minutes or until tender. Drain into a colander and place over the ice bowl and toss. Set aside.
- Meanwhile, place the eggs in a medium saucepan and cover with water and a pinch of salt. Cover and bring to a roaring boil. Once boiling, turn off the heat and let stand for 12-14 minutes to hard boil. When done, rinse under cold water until able to be handled. Peel the eggs and halve or slice into ¼” thick rounds. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add in the potato noodles, season with salt, pepper and garlic powder. Cover and cook for 7-10 minutes or until cooked all the way through, uncovering occasionally to toss.
- While potatoes cook, whisk all ingredients for the vinaigrette together and set aside.
- Once potatoes and eggs are cooked, remove the green beans from the ice, pat dry, and set aside.
- Assemble your salads: set down two plates or bowls. On both plates, set down the lettuce. Then, divide equally the green beans, potato noodles, boiled eggs, cherry tomatoes, olives, red onion, and tuna. Drizzle each with the vinaigrette and serve.