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Classic Nicoise Salad Recipe

Vegetables, Ahi Tuna, Mustard Vinaigrette, this Classic Nicoise Salad Recipe is loaded with delicious flavors and nutrients!
Course Salad
Cuisine French
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 270kcal


For the Salad:

  • 1 head of cut Romaine Lettuce rinsed and drained
  • 4 cups of packed spring mix lettuce rinsed and drained
  • 1/2 pound of parboiled and cooled picked green beans
  • 1 pound of parboiled and cooled tri-colored fingerling potatoes cut in half short ways
  • 5 cooked and cooled hardboiled eggs shelled and cut in half longways
  • 1 cup of assorted cherry tomatoes cut in half
  • ½ julienne red onion
  • ½ sliced cucumber
  • 1 can of drained and quartered artichoke hearts
  • ½ cup each Spanish Kalamata and nicoise olives
  • 3 thinly sliced radishes
  • 1 pound of fully cooked cooled and roughly chopped ahi tuna
  • Kosher salt and fresh cracked pepper to taste
  • kale microgreens for garnish

For the Dressing:

  • Juice of 1 lemon
  • 3 tablespoons of white wine vinegar
  • 1 tablespoon of grainy mustard
  • 1 tablespoon of Dijon mustard
  • ½ cup of olive oil
  • 1 teaspoon of sugar
  • Kosher salt and fresh cracked pepper to taste


  • For the Salad: Mix together the lettuces and place them on a large platter. Evenly fan out the remaining ingredients next to one another on top of the lettuces. Garnish with the microgreens and season with salt and pepper.
  • Dressing: Combine all of the ingredients in a medium-size bowl and whisk until emulsified. Serve alongside the salad.


Calories: 270kcal | Carbohydrates: 13g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 215mg | Potassium: 481mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1860IU | Vitamin C: 20.9mg | Calcium: 41mg | Iron: 1.8mg