Niçoise Salad
A bright, protein-packed salad with tuna, hard-boiled eggs, and crisp vegetables tossed in a simple lemon-anchovy dressing. Ready in 20 minutes—perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 32g
Ingredients
- 5 oz canned tuna in oil
- 2 whole eggs
- 4 cups mixed greens or romaine
- 1 cup cherry tomatoes
- 1 whole cucumber
- 1 whole lemon (juiced)
- 2 whole anchovy fillets or paste
Instructions
- 1
Boil water in a small pot. Gently add eggs and simmer 8 minutes until hard-boiled.
- 2
While eggs cook, slice cherry tomatoes in half and cut cucumber into half-moons.
- 3
Transfer cooked eggs to an ice bath for 1 minute, then peel and halve.
- 4
Whisk lemon juice with anchovy fillets and 3 tbsp olive oil until emulsified.
- 5
Toss greens, tomatoes, and cucumber in a bowl with half the dressing.
- 6
Divide greens between plates. Top with tuna, egg halves, and remaining dressing.
Tools you’ll need
- small pot
- whisk
- mixing bowl
- serving plates
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