Zesty Summer Salad
With warmer weather finally here, it’s the perfect time to try my delicious Niçoise-style salad. Packed with goodness, the sardines and eggs provide essential fatty acids, while also offering a high protein boost.
MAKES 2 SALADS
PREP TIME 10 MINUTES COOKING TIME 5 MINUTES
DIFFICULTY EASY
Ingredients
1 sweet potato, in cubes
15-20 cherry tomatoes, halved
15 asparagus tips
4 eggs
Handful of olives
2 radishes, thinly sliced
1 can of sardines in olive oil
1 bag salad eaves
DRESSING
2 tablespoons Dijon mustard or wholegrain
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1⁄4 teaspoon sea salt, more to taste
Freshly ground black pepper
Method
1.
Roast the sweet potatoes
2.
Boil the eggs
3.
Cut and slice all the vegetables
4.
Mix all the ingredients for the dressing
5.
When eggs are boiled and cooled down, peal and cut in half
6.
Assemble your salad separating all the ingredients in two bowls and start by layering the zesty leaves, add all the rest of toppings in the top.
7.
Serve with the dressing
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