I try to eat a salad a day. And when I say try, I mean a few times a week if I’m lucky. But I make an effort, I really do. It just gets away from me sometimes.

What hold me back though, is that while my husband can eat just a big bowl of chopped veggies with a bit of oil, I need more. I need the veggies to compliment each other. I need texture differences. But most importantly, I need some flavor.

I made this without being exactly sure what a Nicoise salad entails. Tuna, yes. Hard boiled egg and potatoes. Okay. Green beans. Sure. But I also added some things I’m not sure are supposed to be there. Like a hearty, bold seasoning. Sayulita Steak and Veg seemed perfect for this salad to me, I don’t know why. Something about the coarse texture struck me, but also the way the bold flavors play against the somewhat delicate ingredients. And, I didn’t just blend the seasoning with the dressing — I tossed it throughout the salad, which added crunch and flavor in every single bite.

For a dressing, I used Ava Jane’s Kitchen Avocado Oil, a bit of mustard and lemon juice, with a bit of white wine vinegar. It’s delicate and bright, and again, perfect for the zesty flavor of the seasoning coated salad. I had this with some crusty bread, and it was a satisfying way to meet my salad a day goal. For today anyway.


Serves 2

Prep time: 20 minutes



1/2 pound diced red potatoes

1/2 pound green beans, trimmed and chopped

1 large head Romaine, chopped

1 cucumber, sliced

1 pint cherry tomatoes, halved

2 cans tuna, drained

1 tablespoon AJK Sayulita Steak and Veg 

3 tablespoons Ava Jane’s Kitchen Avocado Oil

1 teaspoon Dijon mustard

Juice of 1 lemon

2 tablespoons white wine vinegar

2 hardboiled eggs, halved



Put the potatoes in a small saucepan and cover with cold water. Bring to a boil, reduce to a simmer, and simmer until tender, about 6-7 minutes. Drain and let cool.

Get a  bowl and fill with ice water. In a separate saucepan, bring a pot of water to a boil and add the green beans. Cook for 2 minutes, drain, and immediately put the beans in the ice water. Let sit for a minute, and drain.

Toss the lettuce, cucumber, tomatoes, and tuna in a large bowl with the Sayulita Steak and Veg seasoning. Add the cooled potatoes and green beans.

Put the oil, mustard, lemon, and vinegar in a jar and shake well. Toss with the salad and top with the hard boiled eggs.

Serve immediately.

Easy to download PDF: Steakhouse Nicoise Salad