Creamy Nicoise Style Salad
|Plain fat free yogurt||3⁄4 Cup (12 tbs)|
|Dijon mustard||1 Tablespoon|
|Grated lemon zest||1 Teaspoon|
|Canned water packed tuna||6 Ounce, drained (1 Can)|
|Red onion||1⁄2 , diced|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Small new potatoes||3⁄4 Pound, quartered (Red Ones)|
|Fresh green beans||1⁄2 Pound, trimmed and cut into 2-inch pieces|
|Salad greens||6 Cup (96 tbs)|
|Brine cured olives||1⁄4 Cup (4 tbs) (Nigoise / Kalamata)|
Whisk together the yogurt, mustard, zest, and salt in a large bowl.
Stir in the tuna, onion, parsley, and lemon juice.
Cover and refrigerate.
Bring the potatoes and enough cold salted water to cover to a boil in a medium saucepan.
Reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 12 minutes.
Drain, transfer to the bowl with the tuna and stir to blend.
Cook the green beans in a medium saucepan of boiling salted water until bright green and crisp-tender, about 4 minutes.
Drain in a colander and add the beans to the bowl with the potatoes; stir just to combine.
Arrange the salad greens on 4 plates, top with the tuna mixture, and sprinkle with the olives.