Salad Nicoise

Salad Nicoise

Jane Barne’s low-fat version of this popular salad is an excellent choice for a lunch or light meal. From Jane's book, Recipe Renovations.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Light Meals & Lunch
Cuisine High Fiber, Mediterranean, Omega 3 Source, Salads & Vegetables
Servings 4 People


  • 1 pc Clove Garlic Finely crushed
  • 1 pc Egg Soft-boiled
  • 1 Tbsp Olive Oil
  • 2 tsp Water
  • 2 tsp Lemon Juice or Vinegar
  • 1/4 tsp Freshly Ground Black Pepper
  • 8 pcs Thin Slices of Day-old French Bread Cut into cubes
  • 4 pcs Small Potatoes Boiled and cut into chunks
  • 2 Tbsp Low-fat Plain Yoghurt
  • 2 pcs Ripe Tomatoes Cut into wedges
  • 200 g Green Beans Cooked but still crisp and warm
  • 185 g Tuna in Brine
  • 1 pc Hard-Boiled Egg Quartered
  • 2 Mignonette Lettuces or Equivalent Soft-leafed Salad Mix
  • 16 Small Black Olives
  • 8 Anchovies Washed and cut into strips


  • To make dressing, process garlic then soft-boiled egg in blender. Add olive oil, water, lemon juice or vinegar, pepper and whiz until well combined. Set aside.
  • Heat non-stick frypan, add bread and toss until brown. Set aside.
  • In a large bowl, mix warm cooked potatoes with yoghurt. (Alternatively, mix yoghurt with dressing later.)
  • Add tomatoes, warm beans, tuna and hard-boiled egg and pour dressing over. Mix gently but well.
  • Cover a serving platter with salad leaves. Spread mixture over salad leaves and decorate with croutons, olives and anchovies. Serve immediately.


Calories :337
Kilojoules :1410
Fat :12
Carbohydrate :31
Protein :16
Cholesterol :100
Sodium :600
Saturated Fat :4
Fiber :49
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