Salade Nicoise

Written By Judy Doherty, MPS, PCII

A Salad Niçoise is a classic French salad featuring tuna, green beans, fresh boiled potatoes, lettuce, and a mustard dressing. Here is a more modern version that is a lovely light dinner or lunch. The video uses tuna steaks, but you can easily use canned tuna, too.

Salade Nicoise

Salade Nicoise

Yield 4
Author Judy Doherty
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

A Salad Niçoise is a classic French salad featuring tuna, green beans, fresh boiled potatoes, lettuce, and a mustard dressing. Here is a more modern version that is a lovely light dinner or lunch. The video uses tuna steaks, but you can easily use canned tuna, too.

Cook modePrevent screen from turning off

Ingredients

  • 2 tuna steaks, 4 ounces each, grilled or broiled to medium
  • 4 hard boiled eggs, cut in half
  • 2 cups green beans, steamed and chilled
  • 2 cups small potatoes, boiled and drained
  • 1 head Bibb lettuce
  • 1 avocado, peeled, cored, and sliced in long slices
  • 4 hard boiled eggs
  • 1 cup sliced radishes
  • 1/4 cup olives
  • 4 tablespoons mustard vinaigrette dressing

Instructions

  1. Prepare all ingredients. Assemble family style as shown below. Enjoy!

Nutrition Facts

Calories

427

Fat

28 g

Sat. Fat

6 g

Carbs

30 g

Fiber

8 g

Net carbs

22 g

Sugar

5 g

Protein

18 g

Sodium

282 mg

Cholesterol

373 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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