Yalda’s Niçoise Salad
- 4 large handfuls of lettuce (any type)
- 1 large can of tuna in olive oil
- 10 cherry tomatoes
- 4 small cucumbers
- 10 black olives
- A sprinkle of chia seeds
- 2 eggs
- Olive oil, lemon, salt and pepper for the dressing
Turn your hob on and put some water to boil. In a small bowl, make your dressing by mixing the juice of a lemon with olive oil and season to taste.
Place the salad leaves on a plate/bowl. Slice your cherry tomatoes in 2 and add them on top. Follow with the tuna (after draining the oil) and the sliced black olives. Put the dressing on the salad and sprinkle with chia seeds.
Poach your eggs and place them on top of the salad. Serve.
If you are making this salad for the office, I would suggest making a hard-boiled egg instead of a poached egg as it will keep better. For the dressing, I have a little trick to stop it from spoiling the salad over time. Only put olive oil, salt, and pepper on the salad when preparing it and take a lemon with you to work. Squeeze the lemon on the salad just before eating. That will keep your salad fresh and crunchy for hours!