Wild Rice Salad Nicoise

This is my version of the French classic, made with potatoes.  So often, we forget about the multitude of options we have for healthy starches in favour of the usual.  Wild rice is native to the Great Lakes region and is a high protein grass seed.  It is naturally organic and it’s dark colour is a sign of a high antioxidant punch!  Pick some up for dinner tonight!

 

1/3 cup red onion, minced

1 1/2 tsp balsamic vinegar

6 oz high-quality tuna, packed in olive oil, undrained

3 cups cooked wild rice

1 small yellow pepper, diced

1/2 cup cherry tomatoes, halved

1/3 cup nicoise olives, or another black olive of your choice

2 tbsp capers

3 tbsp lemon juice

1 tbsp extra virgin olive oil

2 tbsp chopped fresh parsley

sea salt and pepper to taste

6 cups mixed greens

1 cup green beans, steamed and cut into 1 inch pieces

4 hard boiled eggs, quartered

  1. Combine the red onion with the balsamic vinegar and allow to soak for 10 minutes.
  2. Empty the tuna into a large bowl and flake with a fork. Add to this the wild rice, peppers, cherry tomatoes, nicoise olives and capers.
  3. Now stir in the onion, lemon juice and olive oil. Season with salt, pepper and parsley and mix well to combine.
  4. On each plate, heap a pile of mixed greens. Top with 1 cup of the tuna and rice mixture and garnish the sides with the green beans and a few slices of egg.

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