This is one of our favourite summer salads. All the vegetables are fresh and in season. The creamy Dijon dressing goes so well with everything.

You won’t be hungry after eating this salad. It has everything: protein, vegetables and carbs. It’s so delicious.



Baby potatoes

Green beans

Pickled beets

Sliced cucumber

Grilled Tuna

Kalamata olives (optional)

Capers (optional)

Hard boiled egg (optional)


1/3 cup olive oil

The juice of one lemon

3 tbsp creamy Dijon mustard

2 tbsp Greek yogurt

1 tsp honey

1 tsp poultry/fish seasoning

1 tsp salt

Prepare the dressing in advance and put it in the fridge. Boil the green beans for 3 minutes. Put the beans in an ice bath immediately to stop the cooking and preserve the bright green colour. Boil the potatoes in salted water until fork tender. Cut the potatoes in half. Put all of the vegetables in a bowl and dress the salad before cooking the tuna. The potatoes will absorb the dressing better when they’re warm. Top with the cooked tuna.