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nicoise salad in a white bowl.
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5 from 7 votes

Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying-- perfect for meal prep to keep you full all week long.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Salad
Cuisine: French
Total Cost: ($10.64 recipe / $1.77 serving)
Servings: 6 (about 2 cups salad)
Calories: 231kcal
Author: Jess Rice
Cost: $2.16 per serving

Ingredients

  • salad dressing* see note
  • 1/2 Tbsp olive oil $0.09
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp dried dill $0.07
  • 1/2 lb. baby potatoes, quartered $1.08
  • 1 cup green beans, stems removed $1.50
  • 4 cups water $0.00
  • 4 hard-boiled eggs, halved $0.76
  • 2 heads romaine lettuce, chopped $2.25
  • 1 cup grape tomatoes, halved $2.29
  • 1/2 red onion, julienned $0.40
  • 7 radishes, halved or sliced $0.69
  • 1 cucumber, peeled and chopped $0.64
  • 1/4 cup olives, strained $1.04
  • 2 5oz. cans chunk light tuna $2.00
  • 1 pinch salt and pepper, to taste $0.10

Instructions

  • Choose your favorite salad dressing. (see note)
  • Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
  • Quarter the baby potatoes and toss them in the olive oil spice blend.
  • Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
  • Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
  • Remove any stems from green beans. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
  • Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
  • Strain the canned tuna and break it apart with a fork.
  • Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g