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California Niçoise Salad with Hard-Boiled Eggs Recipe

Eat right with color! Why not pair crisp romaine lettuce with arugula and an array of fresh summer produce to make a California Nicoise Salad? Add in ready-to-use Safest Choice™ Hard-Boiled Eggs for a great source of high-quality protein...and pack in the fresh flavors!

Servings: 4

Active time: 25 minutes

Total time:

Ingredients

  • 6 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 1 avocado (diced)
  • 1 tomato (diced)
  • pinch garlic powder
  • cilantro (few sprigs)
  • 1 Tbsp olive oil
  • 1 tsp lemon juice
  • salt to taste
  • pepper to taste
  • 4 oz red bell peppers (julienne cut)
  • 1/2 yellow onion (julienne cut)
  • 5 oz sweet potatoes (very thinly sliced)
  • 5 oz green beans
  • 1 oz Bibb lettuce (rinsed clean and chopped)
  • 1 oz arugula (rinsed clean)

Preparation

  1. Preheat oven to 425° F.
  2. Slice eggs into quarters.
  3. Prepare avocado salsa by combining avocado, tomato, garlic powder, cilantro, olive oil, lemon juice, salt, and pepper. Refrigerate until ready for use.
  4. Spray baking sheet with non-stick cooking spray. Lay out red peppers, onions, and sweet potatoes on baking sheet and bake about 15 minutes, until tender.
  5. Steam and drain green beans.
  6. Rinse and chop greens. 
  7. Combine greens with avocado salsa. Arrange or garnish with eggs, roasted bell peppers & onions, green beans, and sweet potatoes on top of greens.

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Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 4g (20% DV)
Trans Fat 0g
Cholesterol 280mg (93% DV)
Sodium 260mg (11% DV)
Total
Carbohydrate
17g (6% DV)
Dietary Fiber 6g (24% DV)
Sugars 7g
Protein 12g
Vitamin A 40%
Vitamin C 70%
Calcium 10%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.