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France | Nicoise Salad
with tuna / tomatoes / green beans / olives / potatoes / eggs

Active: 25 minTotal: 25 min
20160815 nicoise salad nm 5.jpg?ixlib=rails 2.1

A favorite in Southern France, Nicoise salads are topped with seasonal produce and served with tuna, boiled eggs and olives.

Tags

Ingredients

Servings:
4
Metric
Nicoise Salad:
  • Green beans - 1 lb, trimmed and chopped into 1" / 2.5cm pieces
  • Eggs - 4
  • Potatoes, baby red or new - 1 lb
  • Tomatoes, medium - 1, wedges
  • Chives - 1 Tbsp, chopped
  • Tuna, canned, look for Spanish or Italian varieties packed in olive oil (5oz / 142g can) - 2 cans, drained
  • Olives, nicoise (sub seedless kalamata) - 1/2 cup, drained and rinsed
  • Oil, olive - 1 tsp
  • Salad greens - 8 oz
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry (sub red or white wine vinegar) - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp

Nutrition Facts

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

  1. Green beans - Trim green beans and chop into 1" / 2.5cm pieces. (Can be done up to 5 days ahead)
  2. 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)
  3. Boil potatoes and green beans - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are nearly tender, about 15 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork before adding green beans). Add green beans to the pot and continue to boil until both the potatoes and beans are very tender, about 5 minutes more. 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 the portion of the olive oil for vinaigrette while whisking. (Can be done up to 5 days ahead)
  5. Tomatoes / Chives / Tuna / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)
  6. Eggs - Roll eggs against a hard, flat surface to break up shell, and then peel. Slice into quarters.

Make

  1. Quarter potatoes. Toss potatoes and green beans with olive oil (the portion for the salad) and chives. Season with some salt and pepper.
  2. Assemble salads by topping salad greens with potatoes and green beans, tuna (break it into bite-sized pieces as you add it), tomatoes, olives and eggs. Finish with vinaigrette just before serving. Enjoy!
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Reviews

This meal has 15 reviews

Fresh hard-boiled eggs added a lot.

By: Sundi
Posted: Aug 24, 2017
Diet: Original

I substituted shrimp for the tuna. Delicious.

By: Rosemary
Posted: Sep 23, 2016
Diet: Original

This is a LOT of food per serving. But it was pretty good.

By: Jenna
Posted: Sep 21, 2016
Diet: Original

I didn't use eggs (bc I don't like hard boiled), and added cucumber. Separately all these were great; however, I am not a huge fan of canned tuna, especially on a salad. This made the meal just ok for me.

By: Brandi
Posted: Sep 02, 2016
Diet: Original

I made this salad for dinner twice this week and also for lunch once this week! I think I've found my new favorite salad. I thought the potatoes would be strange but all the items worked so well together. Felt full after eating this dish too.

By: Lorrie
Posted: Aug 30, 2016
Diet: Vegetarian

Was a lot of separate ingredients to prep, but was filling and delicious.

By: Caroline
Posted: Aug 29, 2016
Diet: Vegetarian