Prepare to embark on a culinary journey that will revolutionize your salad experience! The Avocado Nicoise Salad with Pesto is not just a meal, but a vibrant symphony of flavors that combines the creamy richness of avocados, the tang of fresh pesto, and the classic elegance of a traditional Nicoise salad. This isn't just another boring salad - it's a gourmet masterpiece that will transport your taste buds straight to the sunny coastlines of France, all while delivering a nutritious punch that will leave you feeling satisfied and inspired.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 ripe avocados
- 1 cup cherry tomatoes
- 1 cup green beans
- 4 eggs
- 1/2 cup black olives
- 1/4 cup pesto
- Salt and pepper to taste
Instructions
- Prepare the green beans by trimming the ends and cutting them into 2-inch pieces. Blanch the green beans in boiling salted water for 3-4 minutes until they are crisp-tender and bright green.
- Immediately transfer the blanched green beans to an ice water bath to stop the cooking process and preserve their vibrant color. Drain well and pat dry with paper towels.
- Hard-boil the eggs by placing them in a pot of cold water. Bring to a boil, then reduce heat and simmer for 8-10 minutes. Remove from heat and place eggs in an ice water bath to cool.
- While eggs are cooling, halve the cherry tomatoes and slice the black olives. Peel and carefully slice the ripe avocados into wedges.
- Peel and quarter the cooled hard-boiled eggs. Season with a pinch of salt and freshly ground black pepper.
- Arrange the blanched green beans on a large serving platter as the base of the salad.
- Artfully place the avocado wedges, cherry tomato halves, black olives, and quartered eggs on top of the green beans.
- Drizzle the pesto over the salad, ensuring an even distribution of the sauce.
- Season the entire salad with additional salt and freshly ground black pepper to taste.
- Serve immediately at room temperature, allowing the flavors to meld together.
Tips
- Choose perfectly ripe avocados: Look for avocados that yield slightly to gentle pressure but aren't mushy.
- Blanching green beans is crucial: The ice water bath after blanching ensures crisp texture and bright green color.
- Egg perfection matters: Use room temperature eggs and time your boiling precisely for that ideal hard-boiled consistency.
- Pesto distribution tip: Drizzle pesto using a spoon or squeeze bottle for even coverage.
- Serve immediately: This salad is best enjoyed fresh, with ingredients at room temperature to maximize flavor.
- Optional flavor boosters: Consider adding a sprinkle of toasted pine nuts or a dash of lemon zest for extra complexity.
- Meal prep hack: Prepare components in advance and assemble just before serving to maintain freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 15g
Fat: 32g
Saturated Fat: 7g
Cholesterol: 195mg
