Looking for a delicious paleo salad for lunch or a light dinner? This Paleo Niçoise Salad is sure to satisfy.

The word niçoise comes from the French phrase à la niçoise and means “of Nice,” the French city on the Mediterranean coast and is often associated with the salad where it is said to have originated.

Similar to the American Cobb salad, salad niçoise is typically made with green beans, tuna and olives. Our version includes eggs, Kalamata olives and bacon plus the same traditional French inspired lemony mustard vinaigrette that makes this salad so memorable and delicious.

We added asparagus and snap peas for little extra crunch and nutrition.

Gluten-free, dairy-free, paleo and keto friendly.

INGREDIENTS

  • 2 eggs, hardboiled (pasture-raised)
  • 2 strips bacon (nitrate free)
  • 1 bunch asparagus, ends removed
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • 1 cup snap peas
  • ¼ cup Kalamata olives, pitted
  • ½ avocado, peeled and cubed
  • Parsley, chopped

 

Mustard vinaigrette dressing:

  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 pinch salt
  • 1 pinch pepper

 

INSTRUCTIONS

Preheat oven to 415F. Line baking sheet with foil or parchment paper. Add asparagus and drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Roast for 13-15 minutes, flipping to the other sides about halfway through. Remove from oven and set aside.

In a pan over medium heat, add bacon and cook until crispy, reserving about 1 tbsp of the bacon grease. Set bacon aside. Add snap peas to the bacon grease and lightly cook over medium heat for about 3-5 minutes. Arrange salad by placing asparagus, snap peas, halved eggs, olives, avocado and parsley on a plate. In a jar with a lid add all dressing ingredients together and shake. Pour over salad and enjoy!