This easy, quick yet filling tuna Niçoise salad is a delicious French classic that’s perfect for a light midweek meal
This colorful salad is bursting with calcium and vitamins C, D, and K, all necessary for strong bones. If kale isn’t to your liking, substitute baby arugula or a mix without spinach; though spinach is rich in calcium, it also contains oxalates, which block the body’s absorption of this important mineral.
- Bring a small pot of water to a boil. Add the green beans and cook just until bright green and barely tender, about 60 seconds. Use a slotted spoon to transfer to a colander and rinse under cold water (or transfer to an ice bath).
- In a bowl or on a plate, place the kale. Arrange the green beans, tuna, chickpeas, egg, tomato, bell pepper, and olives on top, keeping each item grouped together.
- In a small bowl, whisk together the vinegar, oil, shallot, mustard, salt, and pepper.
- Drizzle the vinaigrette over top of the salad. Alternatively, toss the kale with half the vinaigrette before topping with the remaining ingredients, then drizzle with the remaining vinaigrette.
Tip: If you’re feeling especially French, divide the parts of the salad between 2 six-inch pieces of whole-grain baguette; drizzle the vinaigrette over the cut sides of the bread first to soften it.
|Saturated fat||4 g|