Nicoise Salad with Creamy Avocado Dill dressing

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.



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:

½ avocado
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.

Subscribe to TABLE Magazine’s print edition.


We respect your privacy.


Related Articles

Roasted Acorn Squash with Lemony Pinto Beans and Zhoug

Zhoug is a Middle Eastern spicy cilantro sauce. Start with one jalapeño and feel free to add more if you’d like more heat.

Savory Cheesecake with Roasted Grapes

The dish makes an excellent starter or a Meatless Monday entrée served alongside a simply dressed green salad.

Roasted Kohlrabi

Are you unsure what to do with kohlrabi?