Sweet Potato Salade Nicoise

As summer comes to a close, we need not despair! The first day of fall is all about harvest time and I personally want to take advantage of all those delicious, fresh and local veggies before we're reduced to eating bland tasting imported veggies and squash.


Don't get me wrong, I LOVE me some squash! But I've been on kind of a salad kick... partly because my schedule is a bit busier these days and so salads seem like the way to go. The pressing reason, however, is the waning summer.

I found some cool white sweet potatoes (yams? but they were labeled as sweet potatoes) to create the ILLUSION of potatoes. I have a nightshade sensitivity so I'm always trying to find out how to revamp classic meals.

Salade Nicoise is a great meal that you can prep in advance and throw together when you're ready to eat or pack as a lunch! If you don't want to serve all 4 servings in 1 go, keep everything cooked separate in the fridge before putting together for a meal.

Salade Nicoise
serves 4, paleo, nightshade, gluten and dairy free

4 eggs
2 medium sweet potatoes, peeled and chopped into 1/2" cubes
1 pint string beans, tipped
1 small bunch radishes, trimmed and washed and cut in quarters
2 cans tuna
1 cup quick pickles
1 tbsp balsamic vinaigar
1 tbsp plus 4 tbsp olive oil
3/4 cup mayo
salt and pepper to taste

Pre-heat oven to 400F. Toss sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp ground black pepper. Place on a baking tray lined with parchment paper and lay potatoes in one single layer. Roast for 15-20 min or until tender.

While sweet potatoes are baking, fill a large pot 3/4 of the way full. Throw 1 tsp salt in the pot, cover and bring to a boil. Put tipped string beans into the pot and boil for 3-5 min or until tender. Drain and rinse immediately in cold water to retain colour n flava.

In a medium saucepan place 4 eggs and fill the pot until water covers the eggs. Put 1/2 tsp salt in the water, cover and bring to a boil. Once the water comes to a boil, keep the lid on the pot and turn off the heat. Allow 10min to cook the eggs in the water (do not lift the lid off or else the water will lose too much heat to cook the eggs). Drain water and peel eggs.

Plating each salad.

Mix balsamic and 4 tbsp olive oil together in a small bowl or shake in a jar with a lid on it.

Place 1/4 of the beans on a large plate. Drizzle with 1/4 of the dressing. Place 1/4 cup of some quick pickles on top of the beans. Place 1/4 of the roasted sweet potato to another side of the plate. Spoon 2 tbsp mayo on top of the sweet potato. Add 1/4 of the quartered radishes between the potato and beans. Open up a can of sustainable tuna and throw 1/2 of the can in the middle of the plate. Top with a peeled egg cut in half. Season egg with a little salt and pepper.

Enjoy the flavour explosion!