Live Naturally Magazine
Export date: Sat Jul 31 15:56:51 2021 / +0000 GMT

Nicoise Salad



Nicoise Salad

The French-composed salad originating in Nice, France, takes on a new form—bowl-style. Enjoy a delectable blend of flavors and textures in each bite.

  • 4 eggs
  • 1/2 pound green beans, trimmed, 1-inch pieces
  • 5 ounces baby spring mix
  • 2 5 (oz) cans tuna
  • 1/2 cup pitted olives


  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons dried dill
  • 1 teaspoon stone-ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon honey
  1. Place eggs in a small pot. Cover with several inches of water and a lid. Bring to a boil; then turn off heat, and let sit covered for 8 minutes.

  2. Meanwhile, prepare a medium pot with several inches of water and a steamer basket. Add beans, cover, and cook over low heat for 7 minutes, until beans are bright green and tender. Remove lid to cool slightly.

  3. Drain eggs, and place in an ice bath for 5 minutes; remove shell. Slice in half.

  4. Combine all dressing ingredients in a half-pint jar, and shake well to emulsify. In a medium bowl, toss spring mix and beans with dressing.

  5. Divide spring mix into four shallow bowls, and top with flaked tuna, olives and egg halves.

Tip: Prep salad ahead of time for a ready-to-go lunch; wait to dress until serving.