This Spring Nicoise Salad reimagines the classic French dish with a lighter, creamy twist. It features tender quartered new red potatoes and crisp-tender green beans, arranged atop sturdy romaine lettuce leaves. Flaked white tuna adds heartiness, while hard-cooked eggs and briny olives provide traditional flavor notes. The standout is the fresh basil yogurt dressing, which offers a tangy, herbal brightness without the heaviness of traditional mayonnaise-based vinaigrettes. Thinly sliced red onion adds a sharp crunch that balances the creamy elements. This salad is perfect for a light lunch, a refreshing summer dinner, or a healthy side dish. It comes together quickly using pantry staples and fresh produce, making it an effortless yet impressive meal for weeknight dinners or potlucks.
Spring Nicoise Salad
Description
This Spring Nicoise Salad reimagines the classic French dish with a lighter, creamy twist. It features tender quartered new red potatoes and crisp-tender green beans, arranged atop sturdy romaine lettuce leaves. Flaked white tuna adds heartiness, while hard-cooked eggs and briny olives provide traditional flavor notes. The standout is the fresh basil yogurt dressing, which offers a tangy, herbal brightness without the heaviness of traditional mayonnaise-based vinaigrettes. Thinly sliced red onion adds a sharp crunch that balances the creamy elements. This salad is perfect for a light lunch, a refreshing summer dinner, or a healthy side dish. It comes together quickly using pantry staples and fresh produce, making it an effortless yet impressive meal for weeknight dinners or potlucks.Ingredients
Directions
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Bring 1 quart of water to a boil in a 10-inch skillet or saucepan.
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Add the quartered potatoes and cook, covered, for 8 minutes or until almost tender.
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Add the trimmed green beans to the water and cook for an additional 5 minutes until crisp-tender.
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Drain the potatoes and green beans well and let them cool slightly.
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Place the plain yogurt and chopped fresh basil in a blender bowl.
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Blend or process for 30 seconds until smooth and combined.
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Line four serving plates with the large romaine lettuce leaves.
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Divide the potatoes, green beans, red onion slices, flaked tuna, and sliced hard-cooked egg evenly among the plates.
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Garnish each salad with the ripe olives.
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Drizzle each salad with 2 tablespoons of the basil yogurt dressing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 589.8kcal
- % Daily Value *
- Total Fat 10.4g16%
- Saturated Fat 2.4g12%
- Cholesterol 67.8mg23%
- Sodium 108.6mg5%
- Total Carbohydrate 67.4g23%
- Dietary Fiber 11.8g48%
- Sugars 10.6g
- Protein 53.9g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
