High Protein Nicoise Salad

Elevate your salad game with this High-Protein Niçoise Salad, a wholesome and satisfying twist on the French classic. Bursting with vibrant colors and packed with nutrient-dense ingredients, this recipe combines tender chunks of tuna in olive oil, creamy hard-boiled eggs, and seasonal vegetables like crisp green beans, buttery new potatoes, and juicy cherry tomatoes. Kalamata olives add a salty pop of flavor, while mixed greens form a fresh, crunchy base. Tossed in a tangy Dijon mustard and red wine vinegar dressing, every bite is a perfect balance of flavors and textures. Ready in just 45 minutes, this protein-packed salad is ideal for meal prep, a light lunch, or as an elegant dinner centerpiece. Healthy, delicious, and simple to make, this recipe is your go-to for a nutritious yet gourmet experience.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cans canned tuna in olive oil
• 4 large eggs
• 8 small new potatoes
• 200 grams green beans
• 200 grams cherry tomatoes
• 100 grams kalamata olives
• 200 grams mixed salad greens
• 1 red onion
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by boiling a pot of water and carefully add the eggs. Boil them for 9 minutes to achieve a hard-boiled texture. Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and quarter them when cooled.

Step 2

In another pot of salted boiling water, add the new potatoes and cook until tender, about 15-20 minutes. Drain and let them cool slightly before slicing them in half.

Step 3

Blanch the green beans in boiling water for about 3-4 minutes until crisp-tender. Immediately transfer them to ice water to stop the cooking process. Drain and set aside.

Step 4

Drain the canned tuna and set aside. Slice the cherry tomatoes in half and the red onion into thin slices.

Step 5

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sea salt, and black pepper to create the dressing.

Step 6

On a large serving platter or salad bowl, arrange the mixed salad greens as a base. Evenly scatter the green beans, halved new potatoes, cherry tomatoes, and red onion slices over the greens.

Step 7

Add the tuna in chunks, followed by the quartered hard-boiled eggs and olives.

Step 8

Drizzle the prepared dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.

Step 9

Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.

Nutrition Facts

Serving size	2271.1 grams (2271.1g)

Amount per serving	% Daily Value*
Calories	2417

Total Fat 132.90g	170%
Saturated Fat 22.60g	113%
Polyunsaturated Fat 0.50g
Cholesterol 914mg	305%
Sodium 5416mg	235%
Total Carbohydrate 194.60g	71%
Dietary Fiber 37.70g	135%
Total Sugars 27.20g
Protein 125.60g	251%

Vitamin D 840IU	4200%
Calcium 549mg	42%
Iron 24mg	134%
Potassium 6249mg	133%

*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: 48.3%

Protein: 20.3%

Carbs: 31.4%