Low Fat Nicoise Salad
Elevate your salad game with this refreshing and nutritious Low Fat Nicoise Salad, a lighter take on the French classic that's perfect for a balanced meal. Bursting with vibrant flavors and textures, this dish features tender new potatoes, crisp green beans, sweet cherry tomatoes, and protein-packed tuna atop a bed of fresh mixed greens. Hard-boiled eggs, briny black olives, and delicate slices of red onion add richness, while a tangy, low-fat lemon Dijon dressing ties all the ingredients together. With simple prep steps and wholesome ingredients, this healthy Nicoise Salad is an ideal choice for those seeking a satisfying yet low-calorie dish. Serve it as a light lunch, a colorful dinner, or a stunning centerpiece at a relaxed gathering.
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Ingredients
- 300 grams New potatoes
- 200 grams Green beans
- 200 grams Cherry tomatoes
- 100 grams Mixed salad greens
- 200 grams Canned tuna in water
- 2 pieces Large eggs
- 50 grams Black olives
- 0.5 medium Red onion
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Directions
Step 1
1. Wash the new potatoes thoroughly and place them in a pot of cold water. Bring the water to a boil and cook the potatoes for about 15 minutes or until they are tender when pierced with a fork. Drain and let them cool before cutting them into halves.
Step 2
2. In another pot of boiling water, add the green beans and blanch them for about 2-3 minutes until they are bright green and just tender. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their color. Drain and set aside.
Step 3
3. Place the eggs in a small pot of water and bring to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Remove from the heat, drain, and transfer them to a bowl of cold water. Once cooled, peel and cut them into quarters.
Step 4
4. Rinse the salad greens and cherry tomatoes. Halve the cherry tomatoes and arrange them along with the mixed salad greens on a large platter or individual serving plates.
Step 5
5. Drain the canned tuna and flake it into bite-sized pieces. Thinly slice the red onion and scatter it over the salad along with black olives, halved potatoes, blanched green beans, and quartered eggs.
Step 6
6. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and black pepper to create a light dressing.
Step 7
7. Drizzle the dressing over the prepared salad, ensuring all ingredients are lightly coated.
Step 8
8. Toss the salad gently to combine all ingredients and serve immediately for the freshest flavor.
Nutrition Facts
| Serving size | (1267.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 939.8 |
| Total Fat 33.5g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 435.0mg | 0% |
| Sodium 2587.8mg | 0% |
| Total Carbohydrate 91.1g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 18.5g | |
| Protein 77.6g | 0% |
| Vitamin D 162.4IU | 0% |
| Calcium 327.9mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 3193.9mg | 0% |
Source of Calories