About
This keto take on a classic niçoise is served on a bed of zucchini noodles.
This is a great option for a quick yet filling lunch and is perfect for meal prepping.
Ingredients
- 8 olives pitted kalamata olives by mezzetta
- 2 ounce tuna
- 2 anchovies anchovies canned in oil and drained
- 2 tablespoon olive oil
- 2 teaspoon lemon juice
- 2 cup zucchini noodles by green giant
- 1 ½ cup, cut pieces baby spinach
- 2 large hard boiled egg
- ½ tablespoon, whole pieces capers
- ⅛ teaspoon black pepper
- 2 tablespoon, chopped parsley
Instructions
- Add the zucchini noodles to a mixing bowl.
- Roughly chop the spinach, capers, olives and anchovies and add to the bowl. Add the lemon juice and one tablespoon of olive oil and mix well to combine.
- Divide the salad between two serving bowls and top each with one sliced egg.
- Season with pepper and flake the tuna over the salads.
- Drizzle over the remaining olive oil and scatter with parsley to serve.
Nutrition Facts
- Servings: 2
- Calories: 293.1kcal/1226.4kJ (per serving)
- Fat: 23.6g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 15.1g (per serving)
