Broccoli Nicoise Salad

Brighten up your table with this vibrant and nutrient-packed Broccoli Nicoise Salad, a fresh twist on the classic French dish that’s perfect for any occasion. Featuring tender broccoli florets, creamy red potatoes, crisp green beans, and juicy cherry tomatoes, this salad is a feast for both the eyes and the palate. Protein-rich hard-boiled eggs and flaky canned tuna in olive oil add hearty flavors, while briny Kalamata olives lend a Mediterranean flair. A zesty Dijon vinaigrette ties everything together with its perfect balance of tangy and savory notes. Quick to prepare and loaded with wholesome ingredients, this stunning salad makes an ideal centerpiece for a light lunch, brunch, or elegant dinner. Perfect for health-conscious foodies, it’s a celebration of fresh produce and bold flavors in every bite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 cups broccoli florets
• 4 medium small red potatoes
• 1 cup green beans
• 4 hard-boiled eggs
• 1 cup cherry tomatoes
• 1 6-ounce can canned tuna in olive oil
• 1 cup Kalamata olives
• 0.25 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic (minced)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Fill a large pot with water and bring it to a boil. Add a pinch of salt for seasoning.

Step 2

While the water heats, wash and cut the broccoli into bite-sized florets.

Step 3

Boil the red potatoes whole for about 15 minutes, or until fork-tender. Remove them from the water and set them aside to cool slightly.

Step 4

Using the same boiling water, blanch the green beans for 2-3 minutes until tender-crisp. Transfer them to an ice bath to stop cooking and maintain their vibrant color.

Step 5

Add the broccoli florets to the boiling water and cook for 2-3 minutes until just tender. Transfer to an ice bath as well.

Step 6

Peel the cooled potatoes, if desired, and cut them into quarters or bite-sized chunks.

Step 7

Slice the hard-boiled eggs in half lengthwise and halve the cherry tomatoes.

Step 8

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.

Step 9

To assemble the salad, arrange the broccoli, potatoes, green beans, cherry tomatoes, tuna (drained), and Kalamata olives on a large platter or individual plates.

Step 10

Drizzle the Dijon vinaigrette over the assembled salad.

Step 11

Garnish with the halved eggs and serve immediately.

Nutrition Facts

Serving size	1941.8 grams (1941.8g)

Amount per serving	% Daily Value*
Calories	2302

Total Fat 158.60g	203%
Saturated Fat 25.40g	127%
Polyunsaturated Fat 3.80g
Cholesterol 907mg	302%
Sodium 5267mg	229%
Total Carbohydrate 146.60g	53%
Dietary Fiber 37.90g	135%
Total Sugars 20.50g
Protein 90.60g	181%

Vitamin D 541IU	2704%
Calcium 649mg	50%
Iron 23mg	127%
Potassium 4079mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 15.3%

Carbs: 24.7%