Weekday lunches are all about ease and speed. While I generally am not a big salad person, a Salad Nicoise is hearty and healthy leaving you with a satisfied belly. This is a perfect lunch at the end of the week when leftovers might be sparse, or you just don't have time for something more complicated. The best part is the protein is already cooked and canned.
If you are a mid-day WOD person, this is an ideal post-WOD meal. Full of healthy complex carbohydrates, good fats and lean protein to help replenish your body.
HINT: This recipe includes instructions to make a mayo with an optional anchovy addition, you can also buy Paleo mayo and add salt, pepper and anchovy (optional) if you are really stuck for time. However, homemade mayo is one of the best and easiest condiments to make. Truly an outstanding source of fat that can be flavored with infinite options.
- 2 Cans Tuna in Olive Oil (with easy open lids if possible)
- 1 Medium Sweet Potato (Try the Japanese Sweet Potatoes if your store has them)
- 1/4 Pound Green Beans
- 2 Celery Sticks, Diced
- 2 Eggs, Hard Boiled
- 1/4 Cup Nicoise Olives (At the Olive Bar in your Grocery Store)
- 8 Sweet Peppers (Also at the Olive Bar in your Grocery Store)
- 1/4 Cup Olive Oil
- 1/4 Cup Coconut Oil
- 1 Egg Yolks at Room Temp
- 1/2 Tablespoon Dijon Mustard
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Apple Cider Vinegar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Anchovies (Optional but highly recommended)
- 2 medium containers with lids, this is for the two portions this recipe makes.
- Large Pot
- Large Bowl with a cup of ice
- Food Processor, if you are making the mayo
- 2 small containers for the mayo.
Fill the pot half way with water, add two tablespoons of kosher salt and bring to a boil. While water is heating, cut ends off the green beans and cut sweet potato into bite size pieces, about 1 inch square.
Once the water is boiling, add green beans and cook for 4 minutes. Transfer them directly into the bowl with ice and let cool. Then add the sweet potato into the boiling water and cook for about 8 minutes or until fork tender. Remove from water with a slotted spoon and transfer to a plate to cool.
Pull the two medium containers out and the other salad ingredients, except for the tuna and boiled eggs (unless you are making and serving immediately). Divide the green beans and sweet potato between the two bowls. Split the celery and olives between the two bowls. Place 4 sweet peppers into each bowl. Cover and put in the fridge until you are ready to eat; they will last up to 4 days. Also place the hardboiled eggs, with the shell still on, in the fridge.
When you're ready to serve: Peel egg, cut into quarters and top your salad with it. In a separate small bowl, mix the tuna and mayo (see instructions below) together then top your salad with it. Serve!
Step 1: In your food processor, add Egg Yolks, Dijon Mustard, Lemon Juice, Apple Cider Vinegar, Salt, Pepper and Anchovies (Optional but highly recommended).
Step 2: Heat your coconut oil to a liquid state. Pour that and the olive oil into a measuring cup.
Step 3: Turn on the food processor and allow ingredients to mix for about a minute.
Step 4: While the processor is on, slowly pour the oil in so that the flow is never thicker than a piece of angel hair spaghetti.
The ingredients will emulsify and turn into mayo! Split between two containers for your lunch.
HINT: Double this batch WITHOUT the anchovy, then remove half from the food processor, add anchovy and process again. Put the non-anchovy mayo into a container in the fridge to add