1-2 Servings
*Note: Tuna Nicoise typically contains nicoise olives & eggs (fat) as well as potato (carb). If you prefer a higher carb / lower fat meal, omit the olives and eggs. If you prefer to omit the carbs, leave out the potatoes.
Salad Ingredients:
12-18 oz (2-3 cans) tuna, drained
2-4 boiled eggs, sliced
8 oz green beans
1 bell pepper, sliced
2 tsp capers
8 oz preferred mixed greens
1 tomato, sliced
1/4 c nicoise olives (*optional, see note)
1 potato, cooked and diced (*optional, see note)
1/2 Tb mct or avocado oil
Dressing Ingredients:
2 Tb apple cider or balsamic vinegar
2 cloves garlic, minced
1/2-inch piece ginger, minced
1 tsp mustard
1/2 tsp pepper
1/2 packet stevia or 1 tsp honey
2 tsp dry green herbs (dill, thyme, basil, etc)
1 Tb lemon juice
2 Tb mct or avocado oil
Directions:
1. Place 1/2 Tb oil in a pan over medium-low heat.
2. Add green beans and cover. Cook for 3-5 minutes.
3. Remove from heat and allow to cool.
4. Place tuna and all other salad ingredients into a large bowl.
5. Whisk all dressing ingredients together in a small bowl.
6. Drizzle dressing over salad and toss gently. Serve immediately.
To make this meal ‘to go’ for lunch, package salad and dressing separately. Add dressing when ready to serve.
