My Summer Go-To Salad

18 Aug
Salade Nicoise

Image by HarlanH via Flickr

It’s simple, really – this reduced version of a tuna niçoise salad that I’ve been throwing together for lunches lately. It’s been a great way to take advantage of some of the fresh local produce that’s in season. It takes me no longer than a half hour from start to finish, and is one of the easiest, healthier lunches that we’ve been packing.

Ingredients
Salad
Steamed Green Beans
Boiled Mini Red Potatoes, Halved
Grape Tomatoes
Hard Boiled Eggs, Quartered
Thinly Sliced Red Onion
Canned tuna

Dressing
Dijon Mustard
Red Wine Vinegar
Extra Virgin Olive Oil

I’ll prepare everything, combine all the salad ingredients and then separate into four lunch containers, which is two days worth of lunches for us. For the dressing, I combine the mustard, red wine vinegar and olive oil in a mason jar and shake to mix. Then in the morning, while I’m gathering and packing stuff for our lunches, I’ll portion out enough dressing for each of us into little containers. The little tins of tuna get packed in our bags too. When lunch time rolls around, we throw the drained tuna and the dressing into the salad and toss everything to combine nicely.

I love the simplicity of it. It’s a fresh and refreshing salad and lends itself well to advance prep. This makes a perfect grab and go lunch for us.

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