When it’s 100 degrees in the shade, I have a hard time getting excited about standing over the stove to make dinner. Enter the genius that is salad. You see, you don’t have to cook a salad, you just sort of arrange it.
My take on Salad Nicoise
Traditional nicoise salad has tomatoes, nicoise olives, tuna, haricots verts (green beans for the less pretentious among us), hard boiled eggs, new potatoes and anchovies. It isn’t usually served on a bed of greens.
I say to heck with tradition. I skipped new potatoes and eggs and opted to add avocado. I assembled the whole thing on a huge pile of baby spinach and dressed it with a Dijon mustard vinaigrette.
Delish, fast, kinda healthy (though it’s pretty high in fat due to the olives, avocado and the fact that my tuna was packed in olive oil instead of water), and best of all I didn’t have to turn on a single burner or heat up the oven! I usually like to share recipes and instructions with you readers, but this salad has nothing to it. You just make pretty little piles of the ingredients and call it a meal. Genius! Do you have any favorite summer salads I should add to my repertoire?
{ 1 comment… read it below or add one }
Salads are so perfect in the summer! I like any salad with arugula!
{ 2 trackbacks }