California Nicoise Salad

Elevate your salad game with this vibrant California Nicoise Salad, a fresh and modern twist on a French classic. Featuring perfectly seared Ahi tuna steaks, tender baby red potatoes, crisp green beans, and creamy avocado, this wholesome dish is as satisfying as it is beautiful. Nestled on a bed of mixed greens and accented by juicy cherry tomatoes, briny Kalamata olives, and hard-boiled eggs, every bite offers a harmonious balance of flavors and textures. The zesty lemon vinaigrette, made with Dijon mustard, honey, and fresh parsley, ties everything together with a bright, tangy finish. Ready in just 40 minutes, this nutrient-packed salad is perfect for a light yet hearty lunch or dinner. Serve it elegantly on a platter or in individual bowls for a show-stopping meal that’s as delicious as it is nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces (6 ounces each) Ahi tuna steak
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 12 small pieces Baby red potatoes
• 1 cup Green beans
• 4 cups Mixed salad greens
• 1 cup Cherry tomatoes
• 0.5 cup Kalamata olives
• 4 large Hard-boiled eggs
• 1 large Avocado
• 3 tablespoons Fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 1 small Shallots
• 1 tablespoon Fresh parsley

Directions

Step 1

Bring a medium pot of water to a boil. Add the baby red potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and set aside to cool slightly. Once cool, cut into halves or quarters as needed.

Step 2

While the potatoes cook, add the green beans to the boiling water and blanch for 2-3 minutes until tender-crisp. Remove the green beans with a slotted spoon and immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 3

Season both sides of the ahi tuna steaks with 1 tablespoon olive oil, salt, and pepper. Heat a skillet or grill pan over medium-high heat. Sear the tuna for 1-2 minutes on each side for medium-rare, or cook to your desired doneness. Remove from heat and let rest before slicing into thin strips.

Step 4

In a small bowl, whisk together lemon juice, Dijon mustard, honey, finely minced shallots, parsley, 2 tablespoons olive oil, and a pinch of salt and pepper to make the lemon vinaigrette.

Step 5

Peel and quarter the hard-boiled eggs, halve the cherry tomatoes and slice the avocado.

Step 6

Assemble the salad on a large platter or in individual bowls. Start with a bed of mixed greens, then arrange the potatoes, green beans, cherry tomatoes, olives, eggs, avocado slices, and seared tuna on top.

Step 7

Drizzle the lemon vinaigrette over the salad just before serving.

Nutrition Facts

Serving size	(2021.5g)

Amount per serving	% Daily Value*
Calories	2266.8

Total Fat 134.1g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 11.6g
Cholesterol 942.0mg	0%
Sodium 4588.4mg	0%
Total Carbohydrate 156.4g	0%
Dietary Fiber 42.4g	0%
Total Sugars 28.1g
Protein 117.6g	0%

Vitamin D 200IU	0%
Calcium 484.6mg	0%
Iron 19.9mg	0%
Potassium 6406.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 20.4%

Carbs: 27.2%