Pesto Nicoise Salad
Elevate your lunchtime routine with this vibrant and flavorful Pesto Nicoise Salad, a fresh twist on the classic French favorite. This recipe combines tender baby potatoes, crisp green beans, juicy cherry tomatoes, and protein-packed tuna, all artfully layered over a bed of mixed salad greens. Hard-boiled eggs, black olives, and optional capers add richness and briny depth, while a zesty basil pesto dressing infused with lemon juice and extra virgin olive oil ties it all together. Perfect for a quick, wholesome meal, this salad is packed with nutrients and bursting with Mediterranean-inspired flavors. Ready in just 35 minutes, it’s an elegant yet easy dish perfect for a light dinner, lunch, or alfresco dining with friends.
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Ingredients
- 300 grams Baby potatoes
- 200 grams Green beans
- 150 grams Cherry tomatoes
- 100 grams Mixed salad greens
- 150 grams Canned tuna in olive oil, drained
- 2 large Eggs
- 50 grams Black olives
- 80 grams Basil pesto
- 1 tablespoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Capers (optional)
Directions
Step 1
Wash the baby potatoes thoroughly and cut them into bite-sized pieces. Place them into a pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender. Drain and let them cool slightly.
Step 2
While the potatoes are cooking, bring another pot of water to a boil. Add the green beans and blanch them for 2-3 minutes, just until tender-crisp. Drain immediately and rinse under cold water to stop the cooking process.
Step 3
In the same pot of boiling water (or a fresh one if preferred), carefully add the eggs and boil for 8-10 minutes for hard-boiled eggs. Remove the eggs, cool them in an ice bath, then peel and halve them.
Step 4
Halve the cherry tomatoes and set them aside.
Step 5
In a small bowl, combine the basil pesto, lemon juice, and extra virgin olive oil. Stir well to create a smooth dressing. Season with a small pinch of salt and pepper, adjusting to taste.
Step 6
On a large serving plate or in two individual bowls, layer the mixed salad greens as the base.
Step 7
Add the cooled potatoes, green beans, cherry tomatoes, and black olives over the greens. Arrange the halved hard-boiled eggs and flaked canned tuna on top.
Step 8
Drizzle the pesto dressing over the salad and sprinkle with additional salt and pepper, if desired.
Step 9
Garnish with capers for an extra burst of flavor, if using.
Step 10
Serve immediately and enjoy this fresh and vibrant Pesto Nicoise Salad!
Nutrition Facts
| Serving size | (1176.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1334.8 |
| Total Fat 77.4g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 470.6mg | 0% |
| Sodium 4466.9mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 18.4g | |
| Protein 79.4g | 0% |
| Vitamin D 202IU | 0% |
| Calcium 598.4mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 3320.7mg | 0% |
Source of Calories