Healthy Salad Niçoise
This vibrant and satisfying salad is a delightful mix of textures and flavors. Tender new potatoes, crisp green beans, and juicy cherry tomatoes mingle with creamy tuna and briny anchovies, all nestled on a bed of fresh romaine lettuce. Topped with quartered eggs and a drizzle of creamy reduced-fat mayonnaise, this salad makes for a wholesome and delicious meal.
— Constant Cookbook
Ingredients
- 200g new potatoes , thickly sliced
- 2 medium eggs
- 100g green beans , trimmed
- 1 romaine lettuce heart, leaves separated and washed
- 8 cherry tomatoes , halved
- 6 anchovies in olive oil, drained well
- 197g can tuna steak in spring water, drained
- 2 tbsp reduced-fat mayonnaise
Instructions
- Bring a large pan of water to the boil. Add the potatoes and the eggs, and cook for 7 mins. Scoop the eggs out of the pan, tip in the green beans and cook for a further 4 mins. Drain the potatoes, beans and eggs in a colander under cold running water until cool. Leave to dry.
- Peel the eggs and cut into quarters. Arrange the lettuce leaves in 2 shallow bowls. Scatter over the beans, potatoes, tomatoes and egg quarters. Pat the anchovies with kitchen paper to absorb the excess oil and place on top.
- Flake the tuna into chunks and scatter over the salad. Mix the mayonnaise and 1 tbsp cold water in a bowl until smooth. Drizzle over the salad and serve.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 351 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.1 milligram of sodium
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