Salad Nicoise with Mango Dressing
Servings 3 servings
Ingredients
- 2 handfuls French green beans, trimmed and cut in halves
- 1 small carrot, peeled and julienned
- 8 small potatoes, rinsed and cut in halves
- 1 can (120 g) flaked tuna, drained
- 3 hard-boiled eggs, cut in quarters
- 8 cherry tomatoes, cut in halves
- Balsamic glaze (optional), for serving
Mango dressing:
- ½ ripe mango
- 1 ½ tablespoons white wine
- 2 tablespoons olive oil
- ½ teaspoon sweet paprika
- 1 teaspoon onion powder
- Sea salt and freshly cracked black pepper to taste
Instructions
- Fill a small saucepan with a few inches of water and bring to a boil over medium heat. Add a generous pinch of salt and then add the green beans and carrots. Cook for 2 minutes or until crisp-tender. Drain well, pat dry and set aside.
- Return the water to a boil, then add the potatoes and cook for about 8 minutes or until tender. Drain and place in a mixing bowl.
- Make the dressing: Coarsely chop the flesh of the mango and then place in a blender, along with the wine, oil, paprika and onion powder. Puree until smooth. Season with salt and pepper to taste.
- Pour all but ¼ cup of dressing over the potatoes, then add the drained beans, carrots and tuna. Add the tomatoes and toss gently to coat. Season with salt and pepper, as needed.
- Divide the dressed vegetable mixture among individual plates and then finish off with the egg quarters, a drizzle of remaining dressing and a drizzle of balsamic glaze, if using.
Notes
Recipe source: Bonnie Benwick as featured in the March 29, 2017 edition of The Province