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Nicoise Salad With Canned Tuna and Soft-boiled eggs
This Easy Tuna or Salmon Niçoise Salad is made with canned fish, lots of fresh vegetables, and a quick vinaigrette.
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Course Dinner, Lunch, Salad
Servings 4 servings
Cuisine French, Mediterranean
Diet Gluten Free

Equipment

  • Baking sheet
  • Small Pot

Ingredients
 

Salad

  • 2 cups favorite greens
  • 2 cans chunk light tuna packed in water, or canned salmon
  • 10 oz package green beans
  • 1 cup cherry tomatoes
  • 1 lb. tiny potatoes
  • 2 soft-boiled eggs
  • ½ cup assorted olives
  • ½ cup artichoke hearts

Dressing

  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 425F.
  • Place potatoes on a baking sheet, drizzle with olive oil and roast for 20 minutes until tender.
  • While the potatoes are cooking, assemble the other ingredients: tomatoes, olives, artichoke hearts, etc.
  • Bring a small pot of water to a boil, add green beans and blanch for 2-3 minutes. Drain and cool.
  • Make the dressing: combine all ingredients in a mason jar and shake.
  • Assemble the salad: arrange greens on a large platter, top with tuna, potatoes, green beans, tomatoes, artichoke hearts, eggs and olives. Drizzle dressing over top and serve. Enjoy!
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