Low Sodium Nicoise Salad
Elevate your healthy eating game with this vibrant and flavor-packed Low Sodium Nicoise Salad—a heart-healthy twist on the classic French recipe! Featuring tender new potatoes, crisp green beans, juicy cherry tomatoes, and protein-rich no-salt-added tuna, this salad is artfully arranged on a bed of fresh baby spinach. Hard-boiled eggs, briny low-sodium kalamata olives, and a zesty dressing of lemon juice, Dijon mustard, and extra virgin olive oil bring everything together for a balanced, nutrient-dense meal. Perfect for lunch, dinner, or meal prep, this salad is low in sodium without compromising on taste—ideal for those seeking a lighter yet satisfying dish. Ready in just 35 minutes, it’s a wholesome and colorful addition to your healthy eating repertoire!
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Ingredients
- 300 grams small new potatoes
- 150 grams green beans
- 150 grams cherry tomatoes
- 50 grams kalamata olives (low sodium, rinsed)
- 200 grams canned tuna in water (no salt added, drained)
- 2 large eggs
- 100 grams baby spinach leaves
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.25 teaspoon ground black pepper
Directions
Step 1
Begin by placing the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then remove the saucepan from heat and let it stand for 10-12 minutes. After that, transfer the eggs to a bowl of ice water to cool.
Step 2
Meanwhile, bring another pot of water to a boil. Add the new potatoes and cook for 10-15 minutes, or until fork-tender. In the last 3 minutes of cooking, add the green beans to the same pot.
Step 3
Drain the potatoes and green beans in a colander, then rinse them under cold water to stop the cooking process and cool them down. Set aside.
Step 4
Cut the cherry tomatoes into halves and set them aside. Peel and quarter the eggs once they are cool.
Step 5
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and ground black pepper to make the dressing.
Step 6
On a large serving platter or individual plates, arrange a bed of baby spinach leaves. Distribute the cooked potatoes, green beans, cherry tomatoes, olives, and drained tuna evenly over the spinach.
Step 7
Place the quartered eggs on top. Drizzle the salad with the dressing.
Step 8
Toss gently before serving to coat all ingredients evenly, and enjoy your low-sodium Nicoise Salad!
Nutrition Facts
| Serving size | (1130.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1147.2 |
| Total Fat 62.9g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 442.6mg | 0% |
| Sodium 840.2mg | 0% |
| Total Carbohydrate 80.9g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 12.6g | |
| Protein 77.1g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 323.8mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 3282.7mg | 0% |
Source of Calories