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Nicoise Salad
with tuna / walnuts / olives / green beans

Active: 30 Total: 30

This twist on the classic French salad was last featured in 2020, but our community loved the bright colors and flavors so much that we wanted to bring it back.

Ingredients

Servings:
4
Metric
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 3 Tbsp
Nicoise Salad:
  • Eggs - 4
  • Walnuts - 2 oz, chopped
  • Green beans - 1 lb, trimmed and chopped into 1" / 2.5 cm pieces
  • Roasted red bell peppers - 5 oz, drained and chopped (from a jar)
  • Chives (opt) - 1 Tbsp, chopped
  • Tuna, canned (5 oz / 142 g) - 2 cans, drained (look for Spanish or Italian varieties packed in olive oil)
  • Olives, nicoise - 1/2 cup, drained and rinsed (sub pitted kalamata)
  • Oil, olive - 2 tsp
  • Salad greens - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Boil eggs - Cover eggs with cold water in a small sauce pan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
  2. Walnuts / Green beans / Roasted red bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)
  3. Boil green beans - Bring a large stock pot of salted water to a boil. Add green beans and boil until tender, ~5 minutes (depending on thickness of the beans). Drain and rinse under cool water. (Can be done up to 5 days ahead)
  4. Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for the vinaigrette) while whisking. (Can be done up to 5 days ahead)
  5. Chives / Tuna / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)

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Make

  1. Roll eggs against a hard, flat surface to break up shell. Peel and then slice into quarters.
  2. Toss green beans with olive oil (the portion for the salad) and chives. Season with some salt and pepper.
  3. Assemble salads by topping salad greens with tuna, green beans, roasted red bell peppers, olives, eggs, and walnuts. Finish with vinaigrette just before serving. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (15)
Gluten-free (2)
Paleo (4)
Vegetarian (3)

Most Helpful

Good salad, but a lot of work for us to prep the various ingredients

By: Jessica
Posted: Mar 15, 2021
Diet: Gluten-free
1 Helpful

15 reviews

Meal prep on the weekend made this a super fast dinner! Which was good - we'd planned to have the lasagna first and this salad the next day, but the lasagna needed so much more time to cook than we'd anticipated that we called an audible and made this instead. It was pretty tasty. (not a surprise; we liked it last time too)

By: Jennifer
Posted: Apr 16, 2021
Diet: Original
0 Helpful

Delicious as is!!! I think the one change I made it to mix the beans/potatoes and lentils all together. Yum!

By: Maggie
Posted: Apr 03, 2021
Diet: Original
0 Helpful

Delicious- the dressing goes great with the salad. I put all the ingredients in the same fridge drawer to quickly assemble weekday salads.

By: Sarina
Posted: Mar 19, 2021
Diet: Original
0 Helpful

I used what I had... so traded the potatoes out for roasted acorn squash and beets and it was an absolutely delicious salad and very filling.

By: Bethany
Posted: Mar 15, 2021
Diet: Original
0 Helpful

i swapped the lentils with tuna for ease - this was pretty simple to put together and was tasty - Nice to have a salad for dinner that still fills you up - will keep in mind for lunches.

By: Margaret
Posted: Mar 15, 2021
Diet: Original
0 Helpful

Good salad, but a lot of work for us to prep the various ingredients

By: Jessica
Posted: Mar 15, 2021
Diet: Gluten-free
1 Helpful