Mixed Seafood Nicoise Salad
Dive into the vibrant, coastal flavors of this Mixed Seafood Nicoise Salad, a stunning twist on a French classic. Packed with fresh, nutrient-rich ingredients, this salad combines tender mixed greens, crisp green beans, and creamy baby potatoes with a hearty medley of premium seafood—seared tuna, succulent shrimp, and delicate mussels. Juicy cherry tomatoes, briny Kalamata olives, and perfectly cooked hard-boiled eggs add layers of texture and taste, all brought together with a zesty homemade lemon-Dijon vinaigrette. Ideal for an elegant lunch, light dinner, or celebration-worthy sharing platter, this seafood-forward Nicoise salad is a fresh, protein-packed dish that celebrates the best of land and sea.
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Recipe Information
Ingredients
- 4 cups Mixed baby greens
- 1.5 cups Cherry tomatoes, halved
- 12 small Baby potatoes, boiled and halved
- 1 cup Green beans, blanched
- 1 cup Kalamata olives
- 4 large Hard-boiled eggs, quartered
- 8 oz Cooked shrimp, peeled and deveined
- 6 oz Seared tuna steak, sliced
- 6 oz Cooked mussels, shelled
- 4 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Salt
- 0.25 tsp Black pepper, freshly ground
Instructions
Begin by preparing the vegetables: Wash the baby greens, cherry tomatoes, and green beans. Slice the boiled baby potatoes in half.
Blanch the green beans by boiling them for 1-2 minutes, then transferring them into a bowl of ice water to retain their bright color and crisp texture.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, parsley, salt, and black pepper to make the dressing. Set aside.
Prepare the seafood: Cook the shrimp by boiling in salted water for roughly 2-3 minutes and allowing them to cool. Sear the tuna steak in a hot skillet for 1-2 minutes per side for a rare-medium cook, then thinly slice it. Cook and shell the mussels if they are not pre-prepared.
Assemble the salad: Arrange the mixed greens as a base on a large serving platter. Top with cooked baby potatoes, cherry tomatoes, blanched green beans, Kalamata olives, and quartered hard-boiled eggs.
Neatly layer the cooked shrimp, sliced seared tuna, and cooked mussels on top of the vegetable bed.
Drizzle the prepared dressing evenly over the salad, ensuring all components are lightly coated.
Garnish the finished dish with extra chopped parsley, if desired. Serve immediately and enjoy the fresh, hearty flavors of this Mixed Seafood Nicoise Salad.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 1513 mg | 66% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1314 mg | 28% | |
*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.
