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!
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Recipe Information
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
Instructions
Fill a large pot with water and bring it to a boil. Add a pinch of salt for seasoning.
While the water heats, wash and cut the broccoli into bite-sized florets.
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.
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.
Add the broccoli florets to the boiling water and cook for 2-3 minutes until just tender. Transfer to an ice bath as well.
Peel the cooled potatoes, if desired, and cut them into quarters or bite-sized chunks.
Slice the hard-boiled eggs in half lengthwise and halve the cherry tomatoes.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
To assemble the salad, arrange the broccoli, potatoes, green beans, cherry tomatoes, tuna (drained), and Kalamata olives on a large platter or individual plates.
Drizzle the Dijon vinaigrette over the assembled salad.
Garnish with the halved eggs and serve immediately.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 4.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 154 mg | 12% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 964 mg | 21% | |
*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.
