Salade Nicoise
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 30 min · Fish · pescatarian, gluten-free, dairy-free, low-carb
426 cal
28g protein
20g carbs
26g fat
per serving · estimated
Ingredients
- 2 cans (5 oz each) canned tuna in olive oil
- 2 large eggs
- 4 oz baby potatoes
- 3 oz green beans
- 1 cup halved cherry tomatoes
- 1/4 cup nicoise olives
- 1 head romaine lettuce
- 1 tbsp red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 tsp Dijon mustard
Method (tap to check — screen stays awake)
- Boil the potatoes until fork-tender, about 12 minutes, then cool and halve.
- Blanch the green beans in the same water for 3 minutes and shock in ice water to keep them bright.
- Soft-boil the eggs for 8 minutes, then peel and quarter.
- Whisk the vinegar, mustard, and olive oil with salt and pepper to make the vinaigrette.
- Arrange the lettuce, potatoes, beans, tomatoes, olives, and flaked tuna on a platter, top with the eggs, and drizzle generously with the vinaigrette.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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