This year was a rough one. Whew doggie! For a lot of people. On a macro level there was the seemingly never-ending execution of my childhood heroes by the powers to be. Oh and that whole election thing, there was that. The anxieties of the world were heavy on all of our shoulders this year. So many shoulders. Shoulders big and small.
And then there was me dealing with the stuff that was mine alone. I can honestly say 2016 was one of the most difficult, challenging, sanity-testing years of my entire life. And that is saying a lot. Cause my life has been pretty weird and extraordinary so far. However it was also the year that I made a decision to change everything. I changed my entire lifestyle, my social circle, my spiritual life. I left a 15 year career behind that was doing me more harm than good at this point. I worked incredibly hard to heal my body from a lifetime of various abuses including disordered eating and body image. I left behind an identity I had fought hard to create, and did successfully….mostly to avoid having to face all the things I now have no choice but to face. But I see now how everything falling apart earlier this year was such a tremendous gift from the universe. Dare I say, from God? I hope to one day look back on this year, reflect on the painful moments, and feel true gratitude for the person I’ve become *because* of that pain. I’m not quite there yet but I work hard EVERY SINGLE DAY to be a better person than I have been in the past. And there are many times I have been a less than good person. So this New Years Eve is bittersweet for me…BUT…I am so so SO excited for this new chapter in my life that I am about to surf, with my new longing for grace and humility. And prehaps a little moxy because duh, i’m me.
Ok so back to FOOD. If your holiday went anything like mine, it was a full on empty carb and sugar BONANZA. It was worth it, believe that, but now my body is crying for all the greens and antioxidants and protein and superfoods and yeah maybe still a Red Velvet cupcake but I must ignore that for now. I have been focused on injecting vegetables straight in to my veins. So the day after Christmas when deciding what to make for dinner I knew that all I really needed to get back on track was a big ol’ bomb ass salad.
I hadn’t ever made a Nicoise salad. I have eaten them. I liked the simplicity of the dressing, the various colors, the high protein and I love me some fishy flavors. But of course I had to do something a little different for the blog, because there are already a million proper recipes out there already. So I switched out the cold potatoes for cold golden beet and I wasn’t really feeling boring ol’ tuna and olives so I whipped up this variation with smoked salmon and capers. I toyed with the idea of doing crab meat but I wanted that lox/capers combination in my mouf bad. Needless to say, it was amazing.
I used Vital Farm eggs which are the best eggs I have ever had. Thanks for the recommendation mom!
This recipe also happens to be by default, gluten free, dairy free, oil free and Paleo friendly.
Lox & Golden Beet Nicoise Salad (For Two)
- 2 golden beets, boiled and cubed (you can buy them pre-cooked at Whole Foods)
- 2 organic cage-free eggs
- 5 ounces, french green beans
- 4 large radishes, sliced
- 6 cherry tomatoes, halved
- 2 cups green leaf lettuce
- 4 slices lox
- 2 tablespoons capers
- fresh parsley for topping
- 1 tablespoon minced shallot
- 2 tablespoons dry white wine
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon fresh parsley
- 1 tablespoon dried thyme
- salt & pepper to taste
Hard-boil two eggs. Peel and set aside. Steam green beans. Set aside.
Cut and wash other veggies and set aside ready for assembly.
In a small bowl combine all dressing ingredients and wisk well.
In two bowls assemble starting with the chopped/cleaned lettuce at the bottom of the bowl, tossed in the homemade dressing.
Add the chilled, steamed green beans to the top and split the hard-boiled eggs. Arrange around the edges of the bowls, cold beets, tomatoes, radishes.
Slice the salmon and roll up to created “roses” in the middle of the bowl. Top with a spoon full of capers.
Sprinkle entire salad with chopped parsley. Grub down.
HAPPY NEW YEAR EVERYONE! Thank you SO much for following me! I will be working hard to amp up this little blog in 2017.