Easy Tuna Nicoise Salad (Whole 30 & Paleo)
Recipe type: Lunch, Dinner, Salad, Whole 30, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 4
A vibrant and delicious easy tuna nicoise salad made with pantry staples and loads of veggies!
  • 1 lb. assorted tiny potatoes, washed
  • 12 oz. haricots verts or green beans, trimmed
  • 4 eggs
  • 1 head romaine lettuce, washed and chopped or torn into bite-sized pieces
  • ½ pint grape tomatoes
  • 1 c. pitted olives (any kind you like, Whole Foods lemon garlic green olives are my favorite)
  • 2 5 oz. cans white tuna packed in olive oil, drained
  • 4 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tbsp. white balsamic or champagne vinegar
  • 1 tsp. dijon mustard
  • small shallot, minced
  • ½ tsp. worcestershire sauce (omit for Whole 30 or Paleo)
  1. Place the potatoes in a pot fitted with a steamer basket, then lay the green beans on top of the potatoes. Cover and bring to a boil, then lower the heat and simmer for 7-10 minutes, depending on how firm you like your green beans. Use tongs to remove the green beans from the pot then cover again and continue to steam the potatoes over medium-low heat for an additional ten minutes, until tender.
  2. Meanwhile, place eggs in a small saucepan and fill with water to the top of the eggs. Cover and bring to a boil, then lower the heat and simmer 7 minutes for a slightly soft yolk or 10 minutes for a fully hard yolk. Drain the pan and fill with cold water to cool the eggs, then peel and cut in half.
  3. For the dressing, whisk the olive oil, lemon juice, vinegar, mustard, shallot, and worcestershire sauce in a small bowl.
  4. To assemble the salad, cover the bottom of a large bowl or platter with the romaine lettuce. Group the potatoes, green beans, hard boiled eggs, tomatoes, olives, and tuna on top of the lettuce. Drizzle with the dressing and serve.
Recipe by The Chronicles of Home at https://www.thechroniclesofhome.com/2017/02/easy-tuna-nicoise-salad-whole-30-paleo.html