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Spring Nicoise Salad

Spring Nicoise Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 589.8
Dietary: Gluten-free
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
  • 12 ounce New red potatoes; quartered
  • 2 cup Green beans; trimmed
  • 1/2 cup Yogurt, plain
  • 1/4 cup Basil, fresh; chopped
  • 4 lg Romaine lettuce leaves
  • 1 small Onion, red; thinly sliced
  • 6 ounce White tuna; drained
  • 1 Egg; hard-cooked, sliced
  • 4 Ripe Olives
Directions
  1. 1
    Bring 1 quart of water to a boil in a 10-inch skillet or saucepan.
  2. 2
    Add the quartered potatoes and cook, covered, for 8 minutes or until almost tender.
  3. 3
    Add the trimmed green beans to the water and cook for an additional 5 minutes until crisp-tender.
  4. 4
    Drain the potatoes and green beans well and let them cool slightly.
  5. 5
    Place the plain yogurt and chopped fresh basil in a blender bowl.
  6. 6
    Blend or process for 30 seconds until smooth and combined.
  7. 7
    Line four serving plates with the large romaine lettuce leaves.
  8. 8
    Divide the potatoes, green beans, red onion slices, flaked tuna, and sliced hard-cooked egg evenly among the plates.
  9. 9
    Garnish each salad with the ripe olives.
  10. 10
    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.

Keywords: salad, french, nicoise, tuna, potatoes, green beans, yogurt dressing, basil, eggs, olives, lunch, healthy, fresh, vegetables, protein, spring, light, easy, weeknight, potluck
Read it online: https://www.chefs-mate.com/recipe/spring-nicoise-salad/