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Niçoise Salad {quick & easy}

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Nicoise Salad

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. It's 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 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.

And for a more protein-packed and flavor-packed version of this salad, try my Niçoise Salad {with herb vinaigrette}.

Nicoise Salad
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5 from 1 vote

Niçoise Salad {quick & easy}

While you can use any fish I prefer fresh fish to canned but in a pinch or time crunch canned fish works as 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.
Servings: 4 servings
Calories: 464kcal
Author: Erica

Ingredients

Salad

  • Salad
  • 4 hard boiled eggs shelled and sliced
  • ½ pound green beans trimmed
  • 2 cups tender greens 
  • 10 ounces 2 cans Wild Planet Tuna
  • ½ pint cherry tomatoes sliced
  • ¼ pound radishes trimmed and sliced
  • 2 Persian cucumbers or other, sliced
  • ½ cup Niçoise olives pitted or Kalamata if you can't find Niçoise olive
  • 2 tablespoons capers

Dressing

  • ½  cup olive oil
  • 2 tablespoons lemon juice 
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey 
  • salt and black pepper to taste
US Customary - Metric

Instructions

Salad

  • Fill a sauce pot halfway with water and bring to a boil.
  • Add the green beans and cook for 2 minutes. Remove the green beans from the water.
  • Arrange all the ingredients on a large platter or plate, including the green beans.

Dressing

  • Add all the ingredients to a jar, place the top on and shake until blended well.
  • Serve the salad with the dressing.

Nutrition

Calories: 464kcal | Carbohydrates: 15g | Protein: 23g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 212mg | Sodium: 721mg | Potassium: 582mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2125IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 3mg

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Comments

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    Recipe Rating




  1. Kristi says

    5 stars
    This salad is delicious! I have been eating it for the past three days for lunch and I’m not sick of it yet. The ingredients make me so happy! The only thing I changed was sub’ing raw sugar snap peas for the green beans because that’s what I had in the fridge. Thank you for this simple and super satisfying lunch!

    Reply

    • Erica says

      Great to hear! I thought of snap peas as well, love them 🙂

      Reply