Name: Niçoise Salad Platter
Prep time: 52 min
Cook time: 20 min
Ingredients: 1 small ripe avocado, peeled, chopped; 2 spring onions, chopped; ¼ cup flat leaf parsley leaves; 2 tbsp lemon juice; ⅔ cup buttermilk; ¼ cup extra virgin olive oil; 1 tsp Dijon mustard; 1 hard-boiled egg, peeled; 800g baby white potatoes (see tip); 400g green beans, trimmed; 400g asparagus, trimmed; 400g fresh tuna steaks; 1 tbsp olive oil; 200g baby grape tomatoes, halved; 1 cup whole marinated Kalamata olives; 6 semi-hard boiled eggs, halved; 6 small radish, halved; 1 tbsp drained baby capers

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Green Goddess Mayonnaise

Combine all ingredients in a blender or food processor. Blend until smooth.
Season with pepper. Set aside.

Salad

Cook potatoes in the microwave or in a pot of boiling salted water until just tender when pierced with a skewer. Drain and cool under cold water. Drain again and allow to dry. Use a lightly oiled knife to cut into quarters.
Cook beans and asparagus in boiling water for about 1 minute until changed colour but still crisp. Drain and immerse in iced water to keep crisp.
Meanwhile, heat a chargrill or frying pan over a high heat. Brush tuna with oil. Sear for 1 - 2 minutes on each side (depending on thickness) for medium rare. Rest for 5 minutes before slicing.
To assemble salad, arrange potatoes, beans, asparagus, sliced tuna, tomatoes, olives, eggs and radish on a large serving platter in sections. Serve drizzled with some of the dressing and sprinkle with capers.

Salad

Tips & Hints:

Dressing will last in the fridge for 3 days. You can add some fresh parsley leaves or baby spinach and blend again to freshen it up. Add a teaspoon of warm water to loosen if required.
You can use a good-quality large can of tuna in springwater as an alternative to fresh. Flake drained tuna into large pieces.
Use Low Gi/Low Carb potatoes for a heart healthy option.

Green Goddess Mayonnaise

Combine all ingredients in a blender or food processor. Blend until smooth.
Season with pepper. Set aside.

Salad

Cook potatoes in the microwave or in a pot of boiling salted water until just tender when pierced with a skewer. Drain and cool under cold water. Drain again and allow to dry. Use a lightly oiled knife to cut into quarters.
Cook beans and asparagus in boiling water for about 1 minute until changed colour but still crisp. Drain and immerse in iced water to keep crisp.
Meanwhile, heat a chargrill or frying pan over a high heat. Brush tuna with oil. Sear for 1 - 2 minutes on each side (depending on thickness) for medium rare. Rest for 5 minutes before slicing.
To assemble salad, arrange potatoes, beans, asparagus, sliced tuna, tomatoes, olives, eggs and radish on a large serving platter in sections. Serve drizzled with some of the dressing and sprinkle with capers.

Tips & Hints:

Dressing will last in the fridge for 3 days. You can add some fresh parsley leaves or baby spinach and blend again to freshen it up. Add a teaspoon of warm water to loosen if required.
You can use a good-quality large can of tuna in springwater as an alternative to fresh. Flake drained tuna into large pieces.
Use Low Gi/Low Carb potatoes for a heart healthy option.

Green Goddess Mayonnaise

Combine all ingredients in a blender or food processor. Blend until smooth.
Season with pepper. Set aside.

Salad

Cook potatoes in the microwave or in a pot of boiling salted water until just tender when pierced with a skewer. Drain and cool under cold water. Drain again and allow to dry. Use a lightly oiled knife to cut into quarters.
Cook beans and asparagus in boiling water for about 1 minute until changed colour but still crisp. Drain and immerse in iced water to keep crisp.
Meanwhile, heat a chargrill or frying pan over a high heat. Brush tuna with oil. Sear for 1 - 2 minutes on each side (depending on thickness) for medium rare. Rest for 5 minutes before slicing.
To assemble salad, arrange potatoes, beans, asparagus, sliced tuna, tomatoes, olives, eggs and radish on a large serving platter in sections. Serve drizzled with some of the dressing and sprinkle with capers.

Tips & Hints:

Dressing will last in the fridge for 3 days. You can add some fresh parsley leaves or baby spinach and blend again to freshen it up. Add a teaspoon of warm water to loosen if required.
You can use a good-quality large can of tuna in springwater as an alternative to fresh. Flake drained tuna into large pieces.
Use Low Gi/Low Carb potatoes for a heart healthy option.

Nutrition Information

Per adult serving (470)

Energy: 1745kJ

Calories: 417kcal

Protein: 29g

Fat Total: 23g

Fat Saturated: 4g

Carbs: 20g

Sugars: 7g

Fibre: 8g

Sodium: 495mg

Ingredients

Green Goddess Mayonnaise

Salad

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Green Goddess Mayonnaise

Salad

Salad

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Green Goddess Mayonnaise

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Green Goddess Mayonnaise

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Nutrition Information

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