Sara Louise’s Keto Salad Nicoise

This alternative take on the popular and lightweight Keto Salad Nicoise will have you swooning come lunch time

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low carb keto Nicoise salad
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Who doesn’t love a low carb keto Nicoise salad, a beautiful, lightweight lunchtime salad of tuna, roasted potatoes, green beans, eggs, and vinaigrette dressing. This classic french dish makes a lovely lunch any day of the week, but it needs some work to make it low carb and truly keto or a bit more modern depending on your point of view. To that end here is my Keto Salad Nicoise recipe.

I fact my Keto Salad Nicoise recipe gets rid of all the starchy potatoes, yet adds some extra good fat in the form of tasty goats cheese, and generally brightens up the Keto Salad Nicoise using a lightly seared ahi tuna steak served up rare. If you prefer you can use canned tuna also, the choice is yours!

low carb keto Nicoise salad

Sara Louise's Keto Salad Nicoise

A modern take on a classic lightweight salad with goats cheese in place of heavy potato
5 from 1 vote
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Servings: 8
Calories: 383kcal
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Ingredients

DRESSING:

  • 8 Anchovies boneless
  • 4 Tbs capers
  • 1 1/2 cups parsley approx: 1 Bunch flat leaf
  • 2 3/4 Tbs Dijon mustard
  • 5 Cloves Garlic
  • 3/4 Cup olive oil
  • 1/4 Cup apple cider vinegar
  • 1 1/2 Tbs oregeno
  • 1 Tsp sea salt
  • 1 Tsp black pepper

SALAD:

  • 1 Romaine lettuce 1 head
  • 1 12 Oz Bag mixed greens
  • 2 Roasted red bell peppers sliced thin
  • 25 Small nicoise olives
  • 1 1/4 lbs tuna approx: 4 cans Can also use a tuna steak
  • 4 Hard boiled eggs cut into 1/8
  • 4 Radishes sliced into thin circles
  • 16 Cherry tomatoes
  • 1/4 Red onion cut into thin slivered strips
  • 1/4 lb String beans steamed
  • 2 Scallions chopped small
  • 1/4 lb Goats Cheese




Instructions

DRESSING:

  • Place all the ingredients in a food processor
  • Blend until smooth
  • Pour into a glass airtight jar
  • Place in refrigerator
  • Reserve 2 anchovies to garnish the top of salad
  • This dressing will keep well in a glass jar stored in the refrigerator for a week.

SALAD:

  • Wash, dry in a lettuce spinner and cut romaine lettuce into small slices
  • Place in a large bowl
  • Rinse and dry greens in a salad spinner and place over romaine
  • Slice cherry tomatoes into halves and spread on top of greens
  • Drain and place pieces of tuna evenly on top
  • Cut string beans into 1 inch sticks and place on top
  • Cut roasted peppers into thin slices, and place evenly
  • Place thin strips of red onion on top
  • Cut hard boiled eggs into 1/8 wedges and place evenly around
  • Slice radishes into very thin circles and spread on top
  • Drop olives evenly around
  • Add goats cheese where desired
  • Place any leftover pieces of anchovies to garnish on top
  • Chop scallions into small slices to garnish
  • Pour dressing over generously

Notes

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Nutrition

Calories: 383kcal | Carbohydrates: 5g | Protein: 22g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 952mg | Potassium: 533mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3365IU | Vitamin C: 75.2mg | Calcium: 100mg | Iron: 3.8mg
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