Avocado & Tuna Niçoise Salad

Get Started

Servings:

• Recipe serving size: 2 1/2 cups
• Number of servings: Adjust Reset

Ingredients:

• For the Avocado Tarragon Dressing:

• 1/2 ripe fresh avocado, halved, pitted and peeled
• 3 Tbsp. lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh tarragon, chopped
• 2 tsp. Dijon mustard
• 1 small garlic clove, chopped
• 2 tsp. honey
• fresh ground pepper and salt (optional)

• For the Nicoise Salad:

• 4 cups fresh spring-mix lettuce leaves
• 6 oz. fresh green beans, trimmed and blanched
• 12 baby red potatoes, cooked until tender and cut in half
• 1 1/2 ripe fresh avocados, halved, pitted, peeled, and sliced
• 3 hard boiled eggs, peeled and cut in half lengthwise
• 2 five (5) oz. cans water packed albacore tuna, drained and flaked
• 1 cup cherry tomatoes, cut in half
• 1/3 cup pitted Niçoise-style olives
• 1 small English cucumber, cut into 1/4-inch slices
• fresh tarragon sprigs (optional)

Instructions:

1. For the Avocado Tarragon Dressing:

2. Puree 1/2 of an avocado, lemon juice, olive oil, tarragon, mustard and garlic and honey in a food processor or blender until smooth and creamy, scraping down sides as needed. Season dressing with salt and pepper if desired. Yields 2/3 cup dressing.

1. For the Nicoise Salad Presentation:

2. Arrange lettuce, green beans, potatoes, avocado slices, eggs, tuna, tomatoes, olives, and cucumber slices on a large platter. Garnish with fresh tarragon sprigs if desired. Serve Avocado Tarragon Dressing on the side.

Notes & Tips: