Niçoise Salad

Fresh and bright, this attractive salad offers a little bit of everything: tender leafy greens, crunchy radishes, juicy tomatoes, creamy potatoes, juicy green beans, tangy olives and aromatic fresh herbs - all covered in a slightly sweet and spicy dressing.

Potatoes contain extremely easily digestible proteins. They are also rich in minerals such as potassium, as well as the amino acid L-lysine, which helps reduce inflammation caused by pathogens.

Green beans are very gentle on the stomach, making them an especially good choice for anyone with a sensitive gut.

Ingredients:

• 1 kg. baby potatoes, cut in half;
• 1 tsp green beans, in pods;
• 4 hours tightly packed green leafy vegetables - such as thyme, arugula or butter lettuce;
• 1 1/2 tsp. cherry tomatoes, cut in half;
• 1/2 tsp. thinly sliced ​​radishes;
• 1/4 tsp. pitted olives (without oil and without citric acid; optional; do not add if you want your salad to be fat-free);
• 1/4 tsp. loosely picked basil leaves, roughly torn;
• 2 tbsp. loosely picked leaves of fresh thyme.

DRESSING:

• 2 tbsp. freshly squeezed lemon juice;
• 1 1/2 tbsp. raw honey.
• 1 tsp fresh thyme leaves or 1/2 tsp. dried thyme ;
• 1/4 tsp. mustard powder;
• 1/2 tbsp. finely chopped shallot (optional).

Method of preparation:

Add 3 inches of water to a medium saucepan, place the steamer basket, add the potatoes and cover. Steam for 15-18 minutes until tender. Remove the potatoes and cool them.

Prepare the green beans in the same way. Steam for 4-5 minutes until bright green and tender. Remove and cool.

Whisk together all the ingredients for the dressing.

Arrange the leafy greens, potatoes, green beans, cherry tomatoes, radishes, olives (if using), basil, and thyme on plates. Drizzle the dressing over the salad and serve.

Portion for 2 people.

Advices:

For a fat-free recipe, leave out the olives. If you choose to include olives, look for sun-dried olives or another variety that does not contain oil, citric acid, or table salt.