the “Left-Overs” Salad

This recipe is borrowed from the Gluten-Free Gus blog. You can substitute tuna for chicken, salmon or quinoa for vegetarian version since the lentils & egg provide additional sources of protein.  Because of the small amounts of meat, lentils, eggs, and vegetables, the Nicoise salad is a great “leftovers” salad creation.  So plan your weekly menu with the above ingredients and make a little extra to use for a “leftovers” Nicoise Salad for the end of the week.


12 oz. tuna/chicken/salmon (optional)

1 cup cooked lentils (we like small organic french duPuy lentils)

3-4  hard boiled eggs cut into wedges so each serving gets 3-5 (Everything in moderation – divi up 2 eggs if cholesterol is an issue.)

20-28 cherry or grape tomatos, halved

4 cups loosely packed mixed baby greens

20 green beans, steamed and cooled

1 medium yellow or red potato (7-8 oz.), cooked, cooled, and quartered

1 avocado, peeled and sliced thinly

1/4 cup tiny capers, plus a little juice

1/2 cup green or black olives

1 teaspoon fish/chicken/vegetable broth

1 teaspoon fresh lemon zest

2 teaspoon good quality white balsamic vinegar

1 teaspoon caper juice

freshly ground pepper

2 tablespoons chopped fresh parsley, dill or cilantro

1/2 cup of your favorite savory vinaigrette – it shouldn’t be overly sweet


1.  Combine the caper juice, balsamic vinegar, lemon zest, broth, and ground pepper in a bowl; whisk to blend.  Add the tuna, and gently toss to coat.

2.  Evenly divide the lettuces amongst 4 (pasta) plates, leaving a bit of a well in the center.

3.  Fill each (well) with a quarter portion of cooked lentils.

4.  In a (pin-wheel), evenly place the beans, avocado, and wedges of potato and egg around the lentils.

5.  Place a quarter portion of tuna over the lentils in the center of each plate.  Evenly scatter the tomatoes, capers, and olives. Sprinkle with fresh herbs and drizzle  1 tablespoon of dressing over the top of each salad. Offer the rest of the dressing from a small pitcher at the table.

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