Pesto Nicoise Salad
Elevate your lunchtime routine with this vibrant and flavorful Pesto Nicoise Salad, a fresh twist on the classic French favorite. This recipe combines tender baby potatoes, crisp green beans, juicy cherry tomatoes, and protein-packed tuna, all artfully layered over a bed of mixed salad greens. Hard-boiled eggs, black olives, and optional capers add richness and briny depth, while a zesty basil pesto dressing infused with lemon juice and extra virgin olive oil ties it all together. Perfect for a quick, wholesome meal, this salad is packed with nutrients and bursting with Mediterranean-inspired flavors. Ready in just 35 minutes, it’s an elegant yet easy dish perfect for a light dinner, lunch, or alfresco dining with friends.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 300 grams Baby potatoes
- 200 grams Green beans
- 150 grams Cherry tomatoes
- 100 grams Mixed salad greens
- 150 grams Canned tuna in olive oil, drained
- 2 large Eggs
- 50 grams Black olives
- 80 grams Basil pesto
- 1 tablespoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Capers (optional)
Instructions
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Place them into a pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender. Drain and let them cool slightly.
While the potatoes are cooking, bring another pot of water to a boil. Add the green beans and blanch them for 2-3 minutes, just until tender-crisp. Drain immediately and rinse under cold water to stop the cooking process.
In the same pot of boiling water (or a fresh one if preferred), carefully add the eggs and boil for 8-10 minutes for hard-boiled eggs. Remove the eggs, cool them in an ice bath, then peel and halve them.
Halve the cherry tomatoes and set them aside.
In a small bowl, combine the basil pesto, lemon juice, and extra virgin olive oil. Stir well to create a smooth dressing. Season with a small pinch of salt and pepper, adjusting to taste.
On a large serving plate or in two individual bowls, layer the mixed salad greens as the base.
Add the cooled potatoes, green beans, cherry tomatoes, and black olives over the greens. Arrange the halved hard-boiled eggs and flaked canned tuna on top.
Drizzle the pesto dressing over the salad and sprinkle with additional salt and pepper, if desired.
Garnish with capers for an extra burst of flavor, if using.
Serve immediately and enjoy this fresh and vibrant Pesto Nicoise Salad!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 9.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 291 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1667 mg | 35% | |
*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.
