Salad: France – Salade Niçoise (Salad from Nice)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Total
15 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
Butter lettuce leaves Green leaf lettuce leaves 1 cup (150 g) wax beans, blanched 1 cup (150 g) cherry tomatoes, halved 4 hard-boiled eggs, quartered 1 can (5 oz (140 g)) tuna, preferably packed in olive oil 1 / 2 cup (75 g) black olives 4 small red potatoes, boiled and quartered 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) lemon juice Salt and pepper to taste
Show original ingredient measurements
Butter lettuce leaves Green leaf lettuce leaves 1 cup (150 g) wax beans, blanched 1 cup (150 g) cherry tomatoes, halved 4 hard-boiled eggs, quartered 1 can (5 oz / 140 g) tuna, preferably packed in olive oil 1 / 2 cup (75 g) black olives 4 small red potatoes, boiled and quartered 2 tbsp (30 ml) olive oil 1 tbsp (15 ml) lemon juice Salt and pepper to taste
Instructions
1. Arrange a mix of butter and green leaf lettuce leaves on a serving platter. 2. Layer the wax beans, cherry tomatoes, boiled eggs, tuna, black olives, and red potatoes over the lettuce. 3. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 586 kcal
Carbohydrates: 32.3 g
Protein: 10.6 g
Fat: 47.5 g
Saturated fat: 7.5 g
Cholesterol: 187 mg
Fiber: 4.6 g
Sugar: 5.2 g
Sodium: 96 mg
Potassium: 1042 mg
Calcium: 64 mg
Iron: 2.65 mg
Vitamin A: 92 µg RAE
Vitamin C: 24.9 mg
Vitamin D: 1.1 µg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.