I’m lazy about cooking when it’s warm outside. And I’m usually craving salads. This state of mind and body calls for quick and easy meals, like this Niçoise salad, that are loaded with protein and hardy veggies with a salty flavor.
To make this, grab fresh produce, boil a few eggs, open a can or two of wild-sourced tuna, add some capers and olives, and you can easily pull together a Niçoise salad.
While you can use any fish, I prefer fresh fish to canned, but in a pinch or time crunch, canned fish works well. When you have time, add some fresh salmon or tuna to the plate. Or make it vegetarian and keep the fish out and add other sources of protein.