If you're in the mood for a summery salad that fits within your Paleo diet, the Niçoise-ish is a delight just waiting to be assembled and served. The mix of ingredients lends a beautiful balance of color and flavor.
Your investment in high-quality (higher priced) tuna will pay off with the first taste — and every bite after.
Preparation time: 25 minutes
Cooking time: 2 minutes
Yield: 4 servings
2 cups chopped purple cauliflower
2 cups chopped asparagus, trimmed
1/3 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 clove garlic, crushed
1/2 teaspoon stone-ground mustard
Salt and pepper to taste
1 head romaine lettuce, chopped
1 large carrot, peeled and thinly sliced
1 cup sliced bell peppers
1/2 a small red onion, thinly sliced
1-1/2 cups cherry tomatoes
1 avocado, peeled, pitted, and diced
Four 5-ounce cans wild-caught tuna in water
3 hardboiled eggs, shelled and quartered
To blanch the cauliflower and asparagus, bring a large pot of water to a boil. Add the cauliflower and asparagus and let them boil for approximately 2 minutes, until they’re just tender. Drain them in a colander and run under cold water to stop the cooking.
In a medium bowl, whisk together the olive oil, vinegar, garlic, and mustard. Season with salt and pepper to taste.
Toss the remaining ingredients in a bowl and drizzle with the garlic vinaigrette.
Per serving: Calories 564 (From Fat 290); Fat 32g (Saturated 6g); Cholesterol 199mg; Sodium 636mg; Carbohydrate 26g (Dietary Fiber 9g); Protein 44g.
Recipe courtesy Arsy Vartanian, author of Rubies & Radishes
This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.
