A vibrant and flavorful twist on a classic niçoise salad, packed with colorful ingredients like roasted beets, asparagus, and purple cauliflower, along with butter lettuce, olives, and marinated albacore.
1: Rub beets with olive oil, sprinkle with garlic powder, sea salt, and ground pepper, and bake at 425°F for 25 minutes, flipping halfway through.
2: Spray asparagus with avocado oil, sprinkle with garlic powder, sea salt, and ground pepper, and bake at 425°F for 15 minutes, flipping halfway through.
3: Spray purple cauliflower with avocado oil, sprinkle with seasoning blend and sea salt, and bake at 425°F for 30 minutes, flipping halfway through.
4: Marinate albacore with olive oil, lemon juice, and freshly minced garlic for 30 minutes.
5: Pan-sear the marinated albacore for 5 minutes on each side, letting cool for 5 minutes before cutting into pieces.
6: Cook the medium boiled egg perfectly using the appliance for 7 minutes.
7: Assemble all ingredients in a bowl and drizzle with homemade lemon garlic vinaigrette.
