I cannot fully express how much I enjoyed tonight’s dinner! With 80 degree weather upon us, I was in need of something that would be refreshing. I can’t stand eating super hot or heavy meals when it is this warm outside. I made a Tuna Nicoise Salad and it definitely hit the spot.
Doesn’t that just look beautiful? The salad contained 3oz seared ahi tuna, 1 hard-boiled egg, 2 tablespoon sliced kalamata olives, a few slices of red onion, 1/2 cup steamed green beans, 1 roma tomato, 1.5 boiled baby red potatoes and 1/8 of an avocado (which I know is not traditional, but I just love avocado in salad), all served over a cup of organic spring mix. The dressing (for 2 people) was: 1 tbs. red wine vinegar, 1/2 tbs. white balsamic vinegar, 2 tbs. basil-infused extra-virgin olive oil, 1/2 tsp. dijon mustard, and 1/2 tsp. honey. Whisk together and pour over the salad.
Yep, I was pretty much in love with this salad. I’ll probably make it again next week, because that’s how I roll. If I like something, I just keep making it until I get sick of it. Now it’s back to studying….