This recipe is a good tip for those of you who wants to control the amount of calories or you just want a very light lunch, but without lacking in flavour, of course. This is a light version of the (apparently classic) Niçoise salad that I adapted from a recipe that I saw on the Weight Watchers website. It’s very colorful, and since we eat with our eyes first, this is a good choice and you don’t feel guilt after eating it.
Light Niçoise Salad
- 2 medium eggs
- 160g green beans, fine, trimmed and halved
- 2 portions romaine lettuce, shredded (enough for two people)
- 10 cherry tomatoes, quartered
- 8 black olives, in brine, pitted
- 1 can (185g) tuna chunks in brine, drained
- 1 tablespoon olive oil
- 1/2 level teaspoon dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon parsley, chopped
- 1 pinch salt
- 1 teaspoon pepper
- spring onions, finely sliced (optional)
- Hard-boil the eggs, then drain and cover with cold water. Lightly cook the beans in salted water for 3 – 4 minutes. Drain and rinse with cold water.
- Arrange the lettuce on 2 serving plates with the spring onions (if using), tomatoes, beans and olives.
- Shell and quarter the eggs. Arrange tuna and eggs on the salads.
- Mix olive oil and mustard with the vinegar. Season with salt and pepper. Sprinkle over salads and garnish with parsley.
Yield: 2 servings