Sprouted Niçoise Salad


  • Prep Time25 mins
  • Total Time45 mins
  • Makes4 to 6 Servings
Sprouted Niçoise Salad

Without dressing, the components of this restaurant-style Niçoise salad keep really well in the fridge. Try piling it all onto crusty bread, too!


  • 1/4 cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp Dijon mustard

  • 1/2 tsp granulated sugar

  • 1/4 tsp salt

  • pinch black pepper


  • 1 lb mini Yukon Gold potatoes

  • 3 large eggs

  • 4 oz green beans, halved

  • 1 cup cherry tomatoes, halved

  • 2 170g cans solid white tuna, water packed, drained and chunked

  • 2 tbsp chopped basil

  • 2 cup radish, onion, or broccoli sprouts


  • Whisk together first 6 dressing ingredients in a large bowl. Set aside.

  • Place potatoes in a pot of cold salted water, bring to a boil and cook for 15 min or until tender. Remove potatoes with a slotted spoon, reserving cooking water. Cut potatoes in half; set aside.

  • Add beans to potato pot and boil until tender-crisp, 3 to 4 min. Drain and rinse with cold water.

  • Serve all components separately. Or toss potatoes with dressing, add tomatoes and green beans and transfer to a large plate. Top with tuna, eggs, sprouts and basil. Add olives and serve with crusty bread, if desired.

Nutrition (per serving)

Calories 250, Protein 16g, Carbohydrates 16g, Fat 14g, Fibre 2g, Sodium 529mg.

This article was originally published on Apr 21, 2017

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