Keto salad Niçoise

Bye, bye, potatoes, and hello peppery turnips! This salad has been updated from the original version from the French Riviera, and given a kiss of salty dressing. You’re going to adore this ketotastic salad!
Bye, bye, potatoes, and hello peppery turnips! This salad has been updated from the original version from the French Riviera, and given a kiss of salty dressing. You’re going to adore this ketotastic salad!
USMetric
2 servingservings

Ingredients

  • 2 2 eggeggs
  • 3 oz. 75 g turnip or celery root
  • 7 oz. 200 g fresh green beans
  • 2 tablespoons 2 tablespoons olive oil
  • 1 - 2 1 - 2 finely chopped garlic clovefinely chopped garlic cloves (optional)
  • 7 oz. 200 g baby gem lettuce or Romaine lettuce
  • 2 oz. 50 g cherry tomatoes
  • ½ ½ red onionred onions
  • 1 can 1 can tuna in olive oil
  • 2 oz. 50 g olives
  • salt and pepper
Dressing
  • ½ tablespoon ½ tablespoon Dijon mustard
  • 2 tablespoons 2 tablespoons small capers
  • 1 oz. 30 g anchovies
  • ½ cup 125 ml olive oil
  • 4 tablespoons 60 ml mayonnaise
  • 1 tablespoon 1 tablespoon fresh parsley
  • ½ ½ lemon, the juice
  • 1 1 minced garlic cloveminced garlic cloves (optional)

Instructions

Instructions are for 2 servings. Please modify as needed.

  1. Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside.
  2. Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges.
  3. Wash and peel the turnips. Cut them in half-inch pieces. Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Use separate pans. Rinse in cold water when done.
  4. Place a skillet on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper.
  5. Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, olives and turnip. Serve with dressing on the side.

Tip!

You can prep the vegetables a day before serving, for an even faster assembly.

One Comment

  1. Naomi
    Made this last night. Much nicer than the nicoise salad I usually make. Everyone loved the dressing and have some leftover which I will serve with fish tonight. Thank you for the great recipes/ideas.

Leave a reply

Reply to comment #0 by