Prep Time 20 mins

Cook Time 16 mins

Serves 4

Dairy Free / Five Ingredients / Gluten free / Quick

Ingredients

• 4 eggs
• 6 baby potatoes, washed
• 250 g green beans, trimmed, cut into 3cm pieces
• 8 cos lettuce, roughly torn
• 425 g tuna in spring water, drained
• 250 g cherry tomatoes
• 1/2 cup olives
• 1 tbs Dijon mustard
• 1 1/2 tbs lemon juice

Method

1. Place eggs in a small saucepan, cover with water and bring to the boil. Simmer for 6 minutes, drain and refresh with cold water. Once cool, peel eggs and cut into quarters.
2. Place potatoes in a medium-sized saucepan and cover with water. Bring to the boil and simmer for 8 minutes. Add green beans and simmer for a further 2 minutes until they are bright green and potatoes are tender.
3. Drain beans and potatoes and refresh with cold water.
4. Cut potatoes in half and add to a large serving bowl with lettuce, tuna, beans, tomatoes, and olives, topped with eggs.
5. Mix mustard with lemon juice and drizzle over salad

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Variation
Replace potatoes with a drained 425g can of cannellini beans. Substitute cos lettuce for mesculin, baby spinach or butter lettuce leaves.
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Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/254/salad-nicoise

Please check the recipe if you have any allergies.