Keto Salad Niçoise (Egg-Free)

Ingredients

• 12 ounces Canned Tuna in Olive Oil
• 1 pound Green Beans
• 1 pint Cherry Tomatoes
• 1/2 cup Kalamata Olives
• 1/4 cup Red Onion
• 3 tablespoons Olive Oil
• 2 tablespoons Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 clove Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 head Romaine Lettuce

Instructions

1. 1Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Add the 1 pound of green beans to the boiling water and cook for 3 to 5 minutes, until they are tender-crisp. Drain the green beans immediately and place them in a bowl of ice water to stop the cooking and cool them down. Once cool, drain them again.
2. 2In a medium bowl, combine the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 clove of minced garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Whisk these ingredients together until they are well combined to create the vinaigrette.
3. 3Prepare the salad base by tearing the 1 head of romaine lettuce into bite-sized pieces and placing them in a large salad bowl. Add the 12 ounces of canned tuna (drained if packed in water, or use the oil if packed in olive oil), 1 pint of cherry tomatoes (halved if large), 1/2 cup of Kalamata olives, and 1/4 cup of thinly sliced red onion to the bowl with the lettuce.
4. 4Add the cooled 1 pound of green beans to the large salad bowl containing the lettuce, tuna, tomatoes, olives, and red onion.
5. 5Pour the prepared vinaigrette over all the ingredients in the large salad bowl. Toss the salad gently to ensure all components are evenly coated with the dressing.
6. 6Serve the Keto Salad Niçoise immediately.

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