I have a theory about salads. Less lettuce is better and the more chopped ingredients the better. This is the ULTIMATE Nicoise Salad. It’s packed full of so many amazing ingredients and just a handful for arugula. I love that the textures in this salad are all so different and perfect paired together. This salad is light and refreshing yet also filling because of the proteins so that’s a win. Since this has minimal lettuce it saves in the fridge well for 2-3 days.
Recipe below! #choppedsalad #nicoisesalad #nicoise

CHOPPED NICOISE SALAD

1 cup arugula finely chopped
1 cup halved baby potatoes
1 bunch green beans (see cooking instructions below)
1 baby cucumber diced
1/4 cup diced red onion
1/2 cup halved cherry tomatoes
2 hard boiled eggs diced
3 tablespoons capers
1/2 cup chopped marinated green and black olives
1 jar really good tuna (I love @tonnino.tuna I used the oregano flavor for this salad)
2 tablespoons parsley
1 tablespoon fresh chopped dill

DRESSING

1/2 cup good olive oil (I use @getgraza )
Juice of 1 lemon
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried chives

Boil baby potatoes about 20 minutes until fork tender and drain. Then slice in halve or quarters depending on the size.

In a skillet of boiling water add green beans and cook approximately 2 minutes. Remove and immediately place in an ice bath. Remove from the ice bath and toss with olive oil and salt and pepper and then chop into 1 inch pieces.

In a bowl add chopped Arugula, potatoes, cherry tomatoes, cucumbers, red onion, olives, capers, boiled egg and tuna. Mix dressing and pour over salad. Toss all together and season with more salt and pepper if needed.