The classic Nicoise salad gets an upgrade with Fresh California Avocados.
Avocado Nicoise Salad
Vitamin A 4475 IU; Vitamin C 43 mg; Calcium 338 mg; Iron 9 mg; Vitamin D 189 IU; Folate 180 mcg; Omega 3 Fatty Acid 2.2 g
% Daily Value*: Vitamin A 90%; Vitamin C 70%; Calcium 35%; Iron 50%
Ingredients8 cups Boston butter head lettuce, torn 1 cup prepared vinaigrette dressing 2 cups cooked potatoes, cubed 1 cup cooked green beans, cut into thirds 4 Roma tomatoes, quartered 1 (6-oz.) can tuna, chunked 1/3 cup ripe olives, sliced 4 hard-cooked eggs, sliced 8 anchovy fillets 2 ripe, Fresh California Avocados, seeded, peeled and diced 1 Tbsp. fresh tarragon, chopped 1 Tbsp. fresh chives, chopped 1 tsp. fresh basil, chopped
- Toss lettuce with one fourth of the vinaigrette; arrange in a bed on a serving plate.
- Toss potato cubes, beans and tomato with one half of the vinaigrette; arrange in sections on lettuce.
- Arrange tuna, olives, egg, anchovies and avocado in sections on lettuce.
- Drizzle with remaining vinaigrette; garnish with tarragon, chives and basil.
Serve with warm crusty bread.
Try with a dry Rosé wine.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados