Nicoise-inspired summer salad
Indulge in the flavors of the Mediterranean with this Nicoise-inspired summer salad bursting with fresh ingredients like tuna, olives, tomatoes, and beans. Perfect for a light and refreshing meal.
Ingredients:
- 4 large eggs
- 230g sugar snap peas, trimmed
- .3333 cup olive oil
- 2 tablespoons red wine vinegar
- 4 anchovy fillets, finely chopped
- 2 cloves garlic, finely chopped
- 1 15-oz. can low-sodium chickpeas, drained and rinsed
- 230g smoked trout fillets, skin removed, fillets torn into large piece
- 1 cup cherry tomatoes, halved
- .50 cup pitted whole kalamata olives
Instructions:
- Heat a large pot of water until it boils at medium-high heat. Gently place eggs into the water and let them cook without touching them for 9 minutes. Carefully remove the eggs with a slotted spoon and place them in a bowl of ice-cold water. Allow them to cool for 2 minutes.
- Meanwhile, bring the water in the pot back to a boil over medium-high heat. Put in the snap peas and cook them, stirring occasionally, until they are tender-crisp and vibrant green, which takes around 2 to 3 minutes. Drain the peas, rinse them with cold water, and dry them gently. Peel the eggs and cut them into quarters lengthwise.
- Mix together oil, vinegar, anchovies, and garlic in a small bowl. Take out 2 tablespoons of this dressing and place it in a medium-sized bowl. Add chickpeas to the dressing in the medium bowl and mix well to coat them evenly.
- On a large platter, arrange the snap peas, trout, tomatoes, olives, eggs, and chickpeas. Serve with the remaining dressing on the side.
Summary:
- Calories: 2086 kcal
- Fat: 127 g
- Protein: 114 g
- Carbs: 127 g
- Potassium: 2664 mg
- Magnesium: 281 mg