Niçoise Salad

This easy, quick yet filling tuna Niçoise salad is a delicious French classic that’s perfect for a light midweek meal

Niçoise Salad
Prep Time
10 minutes
Cook Time
2 minutes

This colorful salad is bursting with calcium and vitamins C, D, and K, all necessary for strong bones. If kale isn’t to your liking, substitute baby arugula or a mix without spinach; though spinach is rich in calcium, it also contains oxalates, which block the body’s absorption of this important mineral. 


6 thin
green beans
3 cups finely shredded
baby kale
2 oz
tuna, water-packed canned
¼ cup
chickpeas (15-ounce), drained and rinsed
hard-boiled eggs, chopped
Roma tomatoes, diced
green, red, and yellow bell pepper diced (about 3 small peppers)
pitted kalamata olives
1 Tbsp
red wine vinegar
2 tsp
olive oil
1 tsp
shallot, minced
½ tsp
Dijon mustard
1/8 tsp
kosher salt
  1. Bring a small pot of water to a boil. Add the green beans and cook just until bright green and barely tender, about 60 seconds. Use a slotted spoon to transfer to a colander and rinse under cold water (or transfer to an ice bath). 
  2. In a bowl or on a plate, place the kale. Arrange the green beans, tuna, chickpeas, egg, tomato, bell pepper, and olives on top, keeping each item grouped together.
  3. In a small bowl, whisk together the vinegar, oil, shallot, mustard, salt, and pepper.
  4. Drizzle the vinaigrette over top of the salad. Alternatively, toss the kale with half the vinaigrette before topping with the remaining ingredients, then drizzle with the remaining vinaigrette.

Tip: If you’re feeling especially French, divide the parts of the salad between 2 six-inch pieces of whole-grain baguette; drizzle the vinaigrette over the cut sides of the bread first to soften it.

Nutrition Information

Calories 364
Fat 19 g
Saturated fat 4 g
Cholesterol 209 mg
Sodium 724 mg
Carbs 25 g
Fiber 8 g
Sugar 4 g
Protein 25 g
Calcium 387 mg
Jennifer Kushnier