Spring Nicoise Salad with Jammy Eggs and Herby Lemon Vinaigrette

Shake up your salad routine with this Spring Nicoise Salad with Jammy Eggs and a tart lemon herb vinaigrette. Loaded with green beans, radishes cucumber, olives, tuna and creme fraiche, you’ll get filled up without feeling tired afterwards.

Instructions

  1. Bring a large pot of water to a boil and season with salt.  Add potatoes and cook until fully tender (10-15 minutes) and set aside to cool.
  2. Add eggs to the boiling water and boil for 7 minutes.  Transfer eggs to ice bath to stop the cooking.
  3. Add the green beans to the boiling water and cook for 1 minute.  Immediately transfer to ice bath and then let cool/dry completely.
  4. To make the dressing. stir all ingredients until fully emulsified.
  5. To assemble the salad, add the tuna to the platter first, followed by the green beans and creme fraiche.
  6. Pile the potatoes, cucumbers, olives and radishes next to each other.
  7. Sprinkle salt, pepper, chopped parsley and vinaigrette over everything.
  8. Cut the eggs in half and lay on top of the salad.
  9. Serve immediately with more dressing on the side.


Recipe Credit

Hi, I am Libby Morrow.  I am continually in search of healthy food options for myself and my family.  If you are also seeking healthy meal inspiration, check out some of my favorite creations on Instagram at @libloves.