Whole30 Nicoise Salad with Champagne Vinaigrette

This is a delicious salad with various components like seared ahi tuna, eggs, tomatoes, potatoes, capers, olives, and a homemade vinaigrette.

Course Dinner, Salad

Cuisine French

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings people

Calories 870kcal

Author Mary Smith

Ingredients

1 tbsp avocado or olive oil
1 8 oz ahi tuna steak
1 large tomato sliced
4 eggs
½ lb baby red potatoes
2 cups green beans
4 cups mixed greens
¼ cup black olives
1 tbsp capers
salt and pepper to taste

Champagne Vinaigrette

½ cup olive oil
¼ cup champagne vinegar
2 cloves minced garlic
1.5 tbsp dijon mustard
2 tsp fresh oregano chopped fine
2 tsp fresh parsley chopped fine
½ tsp sea salt
2 tsp coconut aminos or honey if not Whole30

Instructions

Combine the vinaigrette ingredients in a bowl and whisk well. Store in the refrigerator until ready to use.
To cook the potatoes and hard boiled eggs at the same time in the Instant Pot*, add 1.5 cups water to the bottom of the pot. Add the trivet, then place the eggs and potatoes on top of the trivet. Cook for 5 minutes on high pressure, then manually release the pressure. Transfer the eggs to an ice bath to halt the cooking. Peel and slice them. Let the potatoes cool, then slice them in half and toss with 1/4 of the vinaigrette.
Cook the green beans - I steamed them in a pot with 1 inch of water for about 5 minutes. Drain and set aside. Slice your tomatoes.
To cook the ahi tuna, season both sides with salt and pepper. Heat oil a large cast iron pan over medium high heat. Cook the tuna for 1 minutes per side for rare. Slice thin.
Plate your salads: Add some greens, sliced hard boiled eggs, green beans, tomatoes, olives, capers, potatoes, and tuna to your bowls. Pour the vinaigrette over top and enjoy!

Notes

If you don't have an Instant Pot, simply hard boil the eggs in a pot for 5-6 minutes then transfer to an ice bath. For the potatoes, boil them for 10-12 minutes or until fork tender. Then drain, slice, and toss with 1/4 of the vinaigrette.

Nutrition