Nicoise Salad

the ultimate salad for fresh Summer eating

a high protein nicoise salad
Goal shape
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 536
Protein 45 g
Fat 21 g
Ingredients …

2 Persons

You will need

350 g new potatoes
200 g green beans, trimmed
2 medium eggs
1 x 340g tin tuna chunks, packed in spring water
250 g tomatoes, diced
100 g Nicoise or Kalamata olives, pitted
80 g mixed salad leaves or lettuce

1 tsp dijon mustard
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
1 pinch salt
1 pinch black pepper

Nicoise Salad

the ultimate salad for fresh Summer eating

By: Izy Hossack
If you’re looking for a filling yet simple salad for Summer dining, you should definitely try this Niçoise Salad. It’s packed with different textures and flavours thanks to inclusions of tuna, boiled eggs, olives, tomatoes, green beans and new potatoes. Drizzled with a zingy Dijon mustard dressing to bring it all together. I’ve gone for a soft-boiled egg as I like the jammy texture but if you’re after a more traditional vibe you can hard-boil the eggs instead by simmering them for 11 minutes total.


  • Place the potatoes into a medium pot and cover with water. Place over a high heat on the stove and bring to the boil. Once boiling, turn down to simmer and cook until the potatoes are tender and easily pierced with a fork, 15-20 minutes. Once cooked, drain and set aside to cool.
  • Prepare an ice bath by filling a large bowl with cold water and a generous amount of ice, then set aside.
  • Bring a medium pot of water to the boil and add the trimmed green beans. Boil the beans for 2 minutes then remove from the water with tongs and plunge into the ice bath - this will keep them green and crisp.
  • Keep the pot of water boiling but turn the heat down to simmer. Gently lower in the eggs and then simmer for 6 minutes. Once the time is up, remove the eggs from the pot with tongs or a slotted spoon and immediately add to the ice bath, too.
  • Once the eggs have cooled in the ice bath, crack their shells and peel them, discarding the shells. Set the peeled eggs aside.
  • Combine the dressing ingredients in a jar and shake to emulsify.
  • Drain the tuna and break into small pieces. Drain the beans and cut the eggs in half. Arrange the tuna, beans, eggs, potatoes, olives and salad leaves on a serving plate. Pour over the dressing and then serve the Nicoise salad immediately.
  • Enjoy!
You can alter this salad to suit your liking:
  • Replace the tuna with hot smoked salmon fillets or even grilled chicken breasts.
  • Add in capers and fresh parsley.
  • Change the acid in the dressing for lemon and add a grated garlic clove plus 1 tbsp of our neutral whey protein for a creamy dressing. Make it however you want it!
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