Avocado Nicoise Salad
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Contents |
Description
Ingredients
- 24 Cups Boston Butterhead Lettuce, torn
- 3 Cups Vinaigrette
- 6 Cups Cooked Potatoes, cubed
- 3 Cups Cooked Green Beans, cut into thirds
- 12 Roma Tomatoes, quartered
- 4 Cups Canned Tuna, chunked
- 1 Cup ripe olives, sliced
- 12 Hard-cooked eggs, sliced
- 24 Anchovy Fillets
- 3 Pounds California Avocados, diced
- 3 Tbsp Fresh Tarragon, chopped
- 3 Tbsp Fresh Chives, chopped
- 1 Tbsp Fresh Basil, chopped
Directions
PER ORDER
Toss 2 cups Lettuce with 1 tablespoon Vinaigrette; arrange in a bed on a serving plate.
Toss 1/2 cup Potato cubes, 1/4 cup Beans and 1 tomato with 2 tablespoons vinaigrette; arrange in sections on lettuce.
Arrange 1/3 cup Tuna, 1 tablespoon olives, 1 egg, 2 anchovy fillets and 1/2 cup avocado in sections on lettuce.
Drizzle with 1 tablespoon vinaigrette; Garnish with fresh herbs.
Other Links
See also
Categories: Recipes | Avocado Recipes | Boston lettuce Salad Recipes | Basil Recipes | Chives Recipes | Tarragon Recipes | Potato Recipes | Hass avocado Recipes | Black olives Recipes | Green bean Recipes | Lettuce Recipes | Tomato Recipes | Fresh Beans Recipes | Egg Recipes | Tuna Recipes | Prickly pear Recipes
