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A variation of a classic Niçoise Salad

Servings 4
Calories 530 kcal


For the dressing:• 1/3 cup extra virgin olive oil

• 1 tbsps apple cider vinegar

• 1 garlic clove, grated

• 2 tbsps lemon juice

• 1 tsp dijon mustard

• kosher salt and black pepper

For the salad:

• 6-7 baby potatoes

• 2 medium zucchini

• 2 cups fresh chopped romaine

• 1 cup cherry tomatoes, halved

• 4 radishes thinly sliced

• 2 cans tuna, drained

• 1 can red kidney beans

• 1 avocado, sliced

• 1/4 cup chopped basil or parsley

• 4 hard-boiled eggs, halved


    • Combine the ingredients and add pepper and salt to taste. Set aside.
    • Place the potatoes in a pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer for 15 minutes. Drain and let potatoes cool for about 10 minutes.
    • Meanwhile, bring a pot of water to boil, then gently add the eggs and cook for 10 minutes. Drain and rinse with cold water. Grill the zucchini slices in a bit of olive oil until fork tender. Season with salt and pepper.
    • Cut the potatoes in half and add to a large serving bowl and toss with half of the dressing. Arrange the other ingredients around them, sprinkle with parsley or basil, and drizzle with the rest of the dressing.
    • Serve slightly warm.