1 bunch asparagus trimmed and chopped in large pieces
4 cups salad greens washed
1 bunch Italian parsley chopped
2 small cucumbers chopped
4 ripe tomatoes chopped
2 red capsicums chopped
1 red onion thinly sliced
4 hard-cooked eggs peeled and quartered
250g tuna in springwater drained (or tinned salmon)
2 cloves garlic cut in half
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
2 tablespoons cold-pressed olive oil
Time to prep & cook
- 1 Use the garlic clove halves to rub the inside a large salad bowl. Add all of other salad ingredients to the bowl and toss to combine.
- 2 For the dressing, mix the red wine vinegar and mustard together and then whisk in the olive oil until a creamy looking, smooth consistency appears.
- 3 Pour over the salad dressing and mix through gently to combine.
- 4 Tip: If eating the salad later, add the dressing just before serving.
Swap tuna for barbecued tuna or salmon steaks.
Substitute tuna for ½ cup cannellini beans.
Place spoonfuls of Nicoise salad in lettuce cups.
Swap asparagus for green beans and red onion for shallots or spring onion (green part only).