Tuna Niçoise Salad
Amp up your lunch with this healthy protein-rich salad! Recipe, image and video developed by @FoodGays (on Instagram).
Serves 2
Prep time
10 min
Broil Time
5 min
Time to Table
15 min
Ingredients
1 cup
Baby potatoes
1
Zucchini, sliced
2 tbsp (30 ml)
Olive oil
½ cup
Small tomatoes, halved
¼ cup
Green olives, pits removed, sliced
¼ cup
White beans, canned, drained
4 (112 g / 2.5 cups)
Romaine lettuce leaves, chopped
½ cup
Baby spinach
2
Eggs, hard boiled, halved
¼ cup
Cheddar cheese, aged
1 can (170 g)
Clover Leaf® Albacore Tuna in Water (Solid or Chunk), drained
DRESSING:
1/8 cup
Fresh dill, chopped
1/8 cup
Fresh parsley, chopped
3 tbsp
Olive oil
1 tbsp
Fresh lemon juice
Salt to taste (optional)
Preparation
- Boil potatoes till done.
- Toss sliced zucchini with 2 tbsp of olive oil and grill on both sides for about 3-5 minutes.
- Prepare dressing: mix chopped dill and parsley in olive oil, lemon juice and season with salt. Set aside.
- In a salad bowl, add boiled potatoes and tomatoes cut in halves, sliced olives, beans, grilled zucchini, chopped romaine, spinach, cheese and tuna. Drizzle in the dressing and toss.
- Serve immediately with hard-boiled egg.
Tips:
- Prepare dressing and salad ingredients in advance. Assemble when read to enjoy.
Recipe, image and video developed by @FoodGays (on Instagram)
Prepared with
Nutrition
| Amount per serving | % Daily Value | |
|---|---|---|
Calories | 483 g | |
Fat | 48 g | 64% |
Saturated Fats | 10 g | |
Trans Fat | 0.1 g | |
Saturated + Trans | 51% | |
Polyunsaturated Fatty Acids | 6 g | |
Omega-6 Polyunsaturated Fatty Acid | 4 g | |
Omega-3 Polyunsaturated Fatty Acid | 0.5 g | |
Monounsaturated Fatty Acids | 28 g | |
Carbohydrate | 30 g | |
Fibre | 6 g | 21% |
Sugars | 5 g | 5% |
Protein | 32 g | |
Cholesterol | 230 mg | |
Sodium | 480 mg | 21% |
Potassium | 950 mg | 20% |
Calcium | 200 mg | 15% |
Iron | 4 mg | 22% |
Vitamin D | 4.5 mcg |
