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Nicoise Salad 0001
  • 4 eggs
  • 6 unpeeled baby potatoes, washed (450g)
  • 250g green beans, trimmed, cut into 3cm pieces
  • 8 large cos lettuce leaves, roughly torn or 150g small leaves
  • 425g tuna in spring water, drained
  • 250g cherry tomatoes
  • ½ cup (70g) small pitted black olives, drained
  • 1 tablespoon Dijon mustard
  • 1½ tablespoons of lemon juice
  1. Place eggs in a small saucepan, cover with water and bring to the boil. Simmer for 6 minutes, drain and refresh with cold water. Once cool, peel eggs and cut into quarters.
  2. Place potatoes in a medium-sized saucepan and cover with water. Bring to the boil and simmer for 8 minutes. Add green beans and simmer for a further 2 minutes until they are bright green and potatoes are tender.
  3. Drain beans and potatoes and refresh with cold water.
  4. Cut potatoes in half and add to a large serving bowl with lettuce, tuna, beans, tomatoes and olives, topped with eggs.
  5. Mix mustard with lemon juice and drizzle over salad.


  • Replace potatoes with a drained 425g can of cannellini beans.
  • Substitute cos lettuce for mesculin, baby spinach or butter lettuce leaves.
  • Substitute tuna for canned salmon or cooked chicken.

Storage Suggestions

  • Serve immediately or store covered in fridge until meal time.

Equipment List

  • small saucepan
  • knife
  • plate
  • medium saucepan
  • colander
  • large serving bowl
  • cup or small jug


Recipe from LiveLighter® campaign © State of Western Australia [2012] reproduced with permission.

Nutrition Information

456g Quantity per serving Quantity per 100g
Energy 1390kJ 305kJ
Protein 37.8g 8.3g
Fat, total 10.6g 2.3g
— Saturated 2.6g 0.6g
Carbohydrate 17.4g 3.8g
— Sugars 4.4g 1.0g
Fibre 5.8g 1.3g
Sodium 546mg 120mg