Heart-Healthy Nicoise Salad

Elevate your mealtime with this vibrant and nutritious Heart-Healthy Nicoise Salad, a thoughtful twist on the classic French favorite. Packed with wholesome ingredients like tender baby potatoes, crisp green beans, heart-friendly canned tuna, and creamy hard-boiled eggs, this salad is as satisfying as it is nourishing. A zesty lemon and Dijon mustard dressing, enriched with a hint of anchovy and garlic, ties the medley of Mediterranean flavors together beautifully. Finished with briny black olives, tangy capers, and a sprinkle of fresh parsley, this colorful salad is a feast for both the eyes and the taste buds. Ideal as a light yet filling lunch or dinner option, it comes together in just 30 minutes—perfect for busy weeknights. Easy to prepare and loaded with protein, fiber, and healthy fats, this recipe proves that eating well doesn’t have to be complicated.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 200 grams baby potatoes
• 150 grams green beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 2 fillets anchovy fillets, finely chopped
• 1 clove garlic, minced
• 150 grams mixed salad greens
• 100 grams cherry tomatoes, halved
• 0.5 whole cucumber, thinly sliced
• 150 grams canned tuna in water, drained
• 2 whole hard-boiled eggs, quartered
• 10 black olives, pitted
• 1 tablespoon capers
• 2 tablespoons fresh parsley, chopped
• 0.25 teaspoon freshly ground black pepper
• 0.5 teaspoon salt

Directions

Step 1

Place the baby potatoes in a pot of cold, salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and allow to cool slightly before halving.

Step 2

In another pot of boiling water, blanch the green beans for 2-3 minutes until bright green and tender-crisp. Drain and refresh under cold running water to stop the cooking. Set aside.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, chopped anchovy fillets, and minced garlic to make the dressing. Season with black pepper and salt, then set aside.

Step 4

Arrange the salad greens on a large platter or two individual plates.

Step 5

Top the greens with halved cherry tomatoes, sliced cucumber, and drained tuna evenly arranged around the platter.

Step 6

Add the halved potatoes, blanched green beans, quartered eggs, black olives, and capers, distributing them evenly over the salad.

Step 7

Drizzle the dressing over the salad components. Sprinkle with chopped fresh parsley for garnish.

Step 8

Serve immediately, ensuring each plate gets a variety of all the salad's components.

Nutrition Facts

Serving size	1258.3 grams (1258.3g)

Amount per serving	% Daily Value*
Calories	1259

Total Fat 81.30g	104%
Saturated Fat 14.90g	75%
Polyunsaturated Fat 0.20g
Cholesterol 435mg	145%
Sodium 3973mg	173%
Total Carbohydrate 75.60g	27%
Dietary Fiber 17.40g	62%
Total Sugars 15.90g
Protein 69.60g	139%

Vitamin D 275IU	1374%
Calcium 390mg	30%
Iron 12mg	67%
Potassium 2844mg	61%

*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: 55.7%

Protein: 21.2%

Carbs: 23.0%