Simple Tuna Niçoise Salad

Ingredients:  

For the dressing:

• 2 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice
• 1/2 Tbsp Dijon mustard
• 1/2 tsp honey
• 1 pinch freshly ground black pepper
• 1 pinch sea salt

 For the salad:

• 2 large eggs (optional)
• 1 cup green beans (fresh or frozen) or 8 frozen asparagus spears
• 8 baby potatoes, halved (or 1 small potato, cut into quarters)
• 1 can oil-packed tuna or salmon
• 8 olives

Optional ingredients (if available): grape tomatoes, cucumber slices, artichoke hearts, or fresh greens

 Instructions:

1. Whisk together oil, lemon juice, Dijon mustard, honey, pepper and sea salt in a small bowl. Set aside.
2. Bring water to boil in a medium pot (enough to cover eggs). Once boiling, add in eggs and cook for about 10 minutes. Transfer eggs to a bowl of cold water, and chill for about 5 minutes. Peel and set aside.
3. Then, add green beans (or asparagus spears) and potatoes to the same pot of boiling water. Cook until slightly tender (2 minutes for green beans/asparagus, and 5-10 minutes for potatoes). Transfer to a bowl of cold water and let chill. Remove and pat dry with a paper towel.
4. Arrange all ingredients on a plate or on top of greens (if available). Drizzle dressing on top and serve.