5.0 from 57 votes
How To Make Nicoise Salad
Nicoise salad is a French salad that's made with fresh vegetables, hard boiled eggs and tuna. This salad is ready in 30 minutes and you can serve this salad as a light lunch or dinner.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 520 kcal
Course:
Main Course
Cuisine:
Mediterranean , French
Ingredients
- 2 Yukon gold potatoes peeled and cut into 1 1/2 inch pieces
- 8 oz green beans
- 4 large hard boiled eggs
- 1 head lettuce washed and chopped
- 2 cans tuna in olive oil drained
- 1/2 red bell pepper sliced
- 1 cup nicoise olives or kalamata olives
- 2 roma tomatoes cut into large pieces
- 1 shallot sliced
Dijon Dressing
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cook the potatoes: Place the potatoes in a pot and cover with water and add 1 tsp of salt. Bring to boil and cook until the potatoes are fork tender. Drain and set aside.
- Cook the green beans: While the potatoes are cooking, fill a medium sized pot halfway with water and bring it to boil. Cook the green beans for 5 minutes. Take them out of the boiling water and place them immediately in a bowl filled with ice water. This would help the green beans to keep their color. Drain and set aside.
- Assemble: Place the lettuce in a large plate or a shallow bowl. Place chunks of tuna in the middle and arrange the bell pepper slices, olives, tomatoes, shallot, cooked potatoes and green beans on the salad.
Cup of Yum
Dressing
- Place all the ingredients in a mason jar and place the lid on. Shake well until all ingredients are incorporated. Drizzle over salad and serve.
Notes
- This is a tuna nicoise salad, however, you can also made a salmon nicoise salad by swapping tuna for salmon. You can use this baked salmon recipe.
- I used boiled potatoes for this salad but you can also roast the potatoes in the oven and add them to the salad.
- You can add other vegetables to this salad such as capers, corn, beans, or radishes.
- In addition to lettuce, you can use other salad greens such as spinach and arugula.
- The leftovers should be stored in an airtight container and refrigerated for up to 2 days.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
24g
(8%)
Protein
37g
(74%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Cholesterol
202mg
(67%)
Sodium
1105mg
(46%)
Potassium
1040mg
(30%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
2250IU
(45%)
Vitamin C
47mg
(52%)
Calcium
127mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 520
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 202mg | 67% |
| Sodium | 1105mg | 46% |
| Potassium | 1040mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 2250IU | 45% |
| Vitamin C | 47mg | 52% |
| Calcium | 127mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.