Garden Salad Niçoise

An effortless, fresh and summery lunch salad inspired by the French classic.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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3 tbsp	extra virgin olive oil
Pinch	each salt and pepper
1 tsp / 5 ml	finely minced capers
1 tsp / 5 ml	Dijon mustard
1 tbsp / 15 ml	red wine vinegar
Vinaigrette:
1/4 cup	each sliced radishes and red onion
1	baby cucumber, halved and sliced
1/2 cup	chopped, blanched green beans
2	EGGS2go! Omega 3 Hard Boiled Snack Packs, cut into wedges
4 cup / 1 l	spring greens or torn lettuce

Divide greens between two salad bowls. Top with eggs, green beans, cucumber, radishes and red onion.
Vinaigrette: Whisk vinegar with mustard, capers, salt and pepper; whisking constantly, add in olive oil until emulsified.
Dress salads with vinaigrette to taste.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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To adapt your favourite recipes, start by replacing just one egg with 3 tbsp and 2 tsp/50 ml Simply Egg Whites and experiment from there.