It’s impossible to be in a bad mood while eating a Nicoise salad, especially one with an avocado dressing. The flavors and textures (briny, salty, creamy) fly off the plate with this recipe and will assuredly keep you happy.
Nicoise Salad with Creamy Avocado Dill Dressing
1 head butter lettuce, torn into bite-sized pieces
2 eggs, hard-boiled and cut to preferred size
4 oz. canned tuna, drained
¼ cup assorted olives
¼ cup radish, sliced
½ avocado, pitted and sliced
1 mini cucumber, sliced
½ cup mini potatoes, boiled and cooled’
¼ red onion, sliced thinly
1 cup green beans, boiled and blanched
¼ cup fresh dill sprigs for garnish
For the dressing:
¼ cup Greek yogurt
1 tbsp. apple cider vinegar
1-2 tbsp. water
¼ cup fresh dill
salt and pepper to taste
- Add all of the dressing ingredients to a blender and mix until everything is smooth. If the dressing is a little thick, add more water to adjust the consistency.
- Arrange all of your salad ingredients in a large bowl and toss with the dressing a few minutes before serving. Sprinkle with flaky sea salt.
Recipe by Anna Franklin / Photography by Dave Bryce
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