A Word From The Cook

“This Nicoise Salad Recipe is inspired by French bistro food. It's a high protein salad with tuna, green beans, hard boiled eggs, and potatoes. Our version includes kalamata olives, cucumbers, and avocados instead of tomatoes, capers, and onions found in the classic. You can create your own version too, but be sure to use tuna packed in olive oil for best taste!”

Recipe

Prep Time:

30 Minutes

Serves:

4 Servings

Ingredients:

  • 4 Medium sized red or yukon gold potatoes (skin on)
  • 1/2 Pound green beans (6-8 per serving)
  • 1 Head of romaine lettuce (or your favorite green)
  • 2 Cans line caught tuna packed in olive oil
  • 1 Ripe avocado
  • 1/2 English cucumber
  • 4 Hard boiled eggs
  • 1 1/4 Cup Kalamata olives
  • Extra virgin olive oil
  • High quality balsamic vinegar
  • Salt and pepper to taste (herbed salt and/or the addition of fresh herbs or Herbs de Provence are all great seasoning options)
  • If you prefer a vinaigrette, try our Fresh Herb Vinaigrette
  1. Step 1 – Boil Eggs & Potaoes, and Blanch Green Beans
    1. Scrub potatoes and remove blemishes.
    2. Boil potatoes in a pot of water until skin begins to crack and potatoes can be pierced gently with a fork.
    3. Boil fresh eggs with a pinch of salt in the water (salt helps loosen the egg’s membrane for easier “peel-ability.”)
    4. Gently remove shells and cut each egg in quarters lengthwise.
    5. Blanch clean green beans by pouring boiling water over them, then letting them sit for 7-10 minutes. (Microwave the beans and water in a glass bowl for an additional 2 minutes to increase tenderness)
  2. Step 2 – Rinse, and Cut Veggies
    1. Rinse and pat dry lettuce, then cut or tear leaves into bite-sized pieces.
    2. Remove avocado skin and pit. Cut into thin slices lengthwise.
    3. Slice cucumber into thin rounds, leaving skin on.
    4. When potatoes are done, cut them in half or quarters for plating.
    5. Drain green beans.
  3. Step 3 – Assemble, Dress and Serve
    1. Assemble salad on each plate starting with lettuce, and building with eggs, potatoes, tuna, green beans, cucumber, avocado, and olives.
    2. Drizzle plated salads with olive oil and balsamic.
    3. Salt and pepper to taste (herbed salt and/or the addition of fresh herbs or Herbs de Provence area all great seasoning options).
    4. If you prefer a vinaigrette, try our Fresh Herb Vinaigrette