It’s impossible to be in a bad mood while eating a Niçoise 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.
What is a Nicoise Salad?
A Niçoise Salad (pronounced “nee-SWAHZ”) is a classic French salad originating from the city of Nice. It’s renowned for its vibrant presentation and fresh, Mediterranean flavors. While variations exist, a traditional salad typically features a bed of crisp greens (often lettuce), topped with a colorful array of fresh or lightly cooked vegetables like ripe tomatoes, blanched green beans, boiled potatoes, and sometimes bell peppers. The key protein components usually include oil-packed tuna (canned or jarred, not fresh seared tuna in the classic version) and hard-boiled eggs. The salad is often finished with briny Niçoise olives, capers, and dressed simply with a vinaigrette.
Print
Niçoise Salad with Creamy Avocado Dill Dressing
Description
Avocado and dill just belong together.
Ingredients
- 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
Instructions
- 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
Subscribe to TABLE Magazine’s print edition.
