i hart nutrition


This is hands down one of the best salads EVER! It’s restaurant quality, and makes for the most perfect lunch. I love Nicoise salads because they’re packed with so many different flavours and textures, not to mention tons of protein and nutrient-dense vegetables!

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Salad Ingredients:

  • 2 large handfuls of spring mix
  • ½ can greens beans, rinsed & drained
  • 23 jammy eggs, sliced
  • 10 cooked baby potatoes, halved
  • 1 cup cherry tomatoes, halved
  • 1 can tuna, drained and flaked with a fork
  • 2 baby cucumbers, chopped
  • 1/4 cup kalamata olives
  • ¼ cup red onion, finely chopped
  • 2 tbsp chives, finely chopped

For the dressing:

  • ¼ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice or apple cider vinegar
  • 1 tsp pure maple syrup
  • 1 tsp seedy mustard or dijon mustard
  • 1/2 tsp dry thyme
  • Salt & pepper to taste


For the potatoes:

  1. Bring a medium pot of salted water to a boil. Add in potatoes and cook 10-12 minutes uncovered until you can easily pierce them with a fork. Slice each egg in half before adding to salad. 

For the jammy eggs:

  1. Bring a small pot of salted water to a boil. Using a slotted spoon, carefully add the eggs to the water. Simmer for 6.5 minutes and then immediately add to a bowl of ice water for 3-5 minutes before peeling. Slice potatoes in half before adding to salad

Salad Directions:

  1. Add lettuce to a large plate and top with remaining salad ingredients.
  2. Pour dressing on top, mix, and enjoy!


  • Serving Size: 2