Nicoise Salad With Sardines & Sun-Dried Tomato Dressing
Servings: 1
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Calories: 906kcal
If you’re looking for more sardine recipes, try this Niçoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.
Ingredients
- 1 cup sweet potato 1/2 medium sweet potato, diced
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- 1 egg
- 10-12 string green beans tails cut off
- 1.5 cups mixed salad leaves
- 7 Kalamata olives or other black olives
- ¼ red onion thinly sliced
- 5 cherry tomatoes
- 1 can sardines in olive oil 95 g drained solids, tinned
Sun-Dried Tomato Dressing
- Juice of 1.5 lemons
- 1 garlic clove
- 1/3 cup sun-dried tomatoes I used the ones in olive oil
- 1/2 cup extra-virgin olive oil
- ½ tsp sea salt
- ½ teaspoon chilli flakes or chopped chilli
- 1 teaspoon Dijon or yellow mustard
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.
- Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.
- Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.
- Make the dressing.Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.
Notes
If you really can't do sardines, canned tuna, salmon, or another type of fish can be used. For a vegetarian version, add chickpeas or lentils.
Calorie breakdown below is based on the full salad recipe and 1/4 of the dressing recipe (~2 tablespoons).
For a lower-carb version, omit or the sweet potatoes and replace with more green beans or asparagus.
Nutrition
Calories: 906kcal | Carbohydrates: 44g | Protein: 42g | Fat: 63g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 0.02g | Cholesterol: 341mg | Sodium: 2747mg | Potassium: 1595mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20874IU | Vitamin C: 49mg | Calcium: 612mg | Iron: 8mg
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