Paleo Nicoise Salad
Elevate your salad game with this vibrant and nutrient-packed Paleo Nicoise Salad, a wholesome twist on the classic French favorite. Featuring perfectly seared fresh tuna steaks, tender baby potatoes, crisp green beans, and zesty lemon Dijon vinaigrette, this recipe bursts with Mediterranean-inspired flavors. Hard-boiled eggs, kalamata olives, cherry tomatoes, and capers add layers of texture and richness atop a bed of mixed salad greens. Paleo-friendly and packed with protein, this visually stunning dish is as healthy as it is delicious. Ready in just 40 minutes, it's perfect for a quick yet impressive lunch or dinner.
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Recipe Information
Ingredients
- 2 pieces fresh tuna steak
- 5 tablespoons olive oil
- 1 whole lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 pound baby potatoes
- 8 ounces green beans
- 1 cup cherry tomatoes
- 2 pieces hard-boiled eggs
- 4 cups mixed salad greens
- 0.5 cup kalamata olives
- 2 tablespoons capers
Instructions
Start by preparing the lemon vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, the juice of the lemon, Dijon mustard, sea salt, and black pepper. Set aside.
Cook the baby potatoes by bringing a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool.
In the same pot, bring more salted water to a boil and blanch the green beans for 2-3 minutes, until they are bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop cooking. Drain again and set aside.
Season the tuna steaks with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side, for medium-rare. Adjust the time to your liking for doneness. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
Halve the cherry tomatoes and slice the hard-boiled eggs.
Plate the salad by arranging the mixed salad greens on a large serving platter. Top with the sliced potatoes, green beans, cherry tomatoes, hard-boiled eggs, kalamata olives, and capers.
Place the sliced tuna steaks on top of the salad.
Drizzle the lemon vinaigrette over the salad just before serving. Toss everything gently and serve immediately.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4806 mg | 209% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 17.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 415 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3669 mg | 78% | |
*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.
