High Protein Nicoise Salad
Elevate your lunchtime game with this High Protein Nicoise Salad, a wholesome twist on the classic French favorite. Packed with protein-rich canned tuna and perfectly cooked hard-boiled eggs, this vibrant dish is balanced with tender new potatoes, crisp green beans, and juicy cherry tomatoes. A medley of Kalamata olives, fresh salad greens, and sharp red onion adds layers of flavor and texture, while the tangy homemade Dijon vinaigrette ties everything together beautifully. Ready in under 45 minutes, this salad is not only nutrient-dense but also ideal for meal prep or a refreshing dinner. Perfect for those seeking a high-protein, low-carb option that doesn't skimp on satisfaction or elegance, this Nicoise salad is a true crowd-pleaser.
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Recipe Information
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
Instructions
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.
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.
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.
Drain the canned tuna and set aside. Slice the cherry tomatoes in half and the red onion into thin slices.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, sea salt, and black pepper to create the dressing.
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.
Add the tuna in chunks, followed by the quartered hard-boiled eggs and olives.
Drizzle the prepared dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
Serve immediately or refrigerate for up to 2 hours to allow flavors to meld before serving.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 914 mg | 305% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 27.2 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 549 mg | 42% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6249 mg | 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.
