It’s impossible to be in a bad mood while eating a Nicoise salad, especially one with an avocado dressing. The flavors and textures (briny, salty, creamy) fly off the plate with this recipe and will assuredly keep you happy

Ingredients

• 1 head butter lettuce, torn into bite-sized pieces

• 2 eggs, hard-boiled and cut to preferred size

• 4 oz. canned tuna, drained

• ¼ cup assorted olives

• ¼ cup radish, sliced

• ½ avocado, pitted and sliced

• 1 mini cucumber, sliced

• ½ cup mini potatoes, boiled and cooled’

• ¼ red onion, sliced thinly

• 1 cup green beans, boiled and blanched

• ¼ cup fresh dill sprigs for garnish

For the dressing:

• ½ avocado

• ¼ cup Greek yogurt

• 1 tbsp. apple cider vinegar

• 1-2 tbsp. water

• ¼ cup fresh dill

• salt and pepper to taste

Instructions

Add all of the dressing ingredients to a blender and mix until everything is smooth. If the dressing is a little thick, add more water to adjust the consistency.

Arrange all of your salad ingredients in a large bowl and toss with the dressing a few minutes before serving. Sprinkle with flaky sea salt.