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Salad Nicoise with Spiralized Red Potatoes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  • 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.

Recipe Notes

Per serving (1 out of 2) - Calories: 450, Fat: 24g, Saturated Fat: 4g, Carbs: 33g, Fiber: 5g, Sugars: 12g, Protein: 28g, Sodium: 700mg