Niçoise Salad
This easy, quick yet filling tuna Niçoise salad is a delicious French classic that’s perfect for a light midweek meal
Servings
1
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.
Ingredients
6 thin
green beans
3 cups finely shredded
baby kale
2 oz
tuna, water-packed canned
¼ cup
chickpeas (15-ounce), drained and rinsed
1
hard-boiled eggs, chopped
1
Roma tomatoes, diced
¼
green, red, and yellow bell pepper diced (about 3 small peppers)
6
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
Directions
- 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).
- 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.
- In a small bowl, whisk together the vinegar, oil, shallot, mustard, salt, and pepper.
- 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
| Sodium | 724 mg |
| Saturated fat | 4 g |
| Protein | 25 g |
| Fiber | 8 g |
| Fat | 19 g |
| Cholesterol | 209 mg |
| Carbs | 25 g |
| Calories | 364 |
| Sugar | 4 g |
| Calcium | 387 mg |
Jennifer Kushnier