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Detox Niçoise Salad


Nothing beats a classic Niçoise—you won’t miss the potatoes when you’ve got creamy avocado in the mix.

Serves 2

for the tuna salad:

1 small shallot, minced
1 tablespoon capers
1 tablespoon parsley, chopped
1 6-oz tin of good quality tuna packed in olive oil
2 tablespoons lemon juice

for the dressing:

1 tablespoon chopped parsley
2 tablespoons lemon juice
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper

for the salad:

1 cup arugula leaves
1 cup finely sliced radicchio leaves
½ cup green beans, blanched
1 small avocado, thinly sliced
2 8-minute boiled eggs, quartered
2-4 tablespoons pitted oil-cured black olives (or your favorite olives)

1. Combine the shallot, capers, parsley and tuna with lemon juice and a splash of the flavorful oil from the tuna tin. Set aside.

2. To make the dressing, whisk together all of the ingredients in a small bowl. (If there is any leftover oil from the tin of tuna, use it in the dressing).

3. To assemble, toss the arugula, radicchio, and green beans with half of the tuna mixture. Arrange the avocado, olives, and boiled egg on top and finish with the remaining tuna salad.