Description
A vibrant and nutritious Mediterranean salad featuring tender chat potatoes, crisp green beans, protein-rich tuna, and hard-boiled eggs. This classic dish is finished with a zesty lemon-Dijon vinaigrette, offering a perfect balance of textures and healthy fats. It is a satisfying, bistro-style main course that is quick to prepare and ideal for a healthy lunch or dinner.
Ingredients
8 baby/chat potatoes, boiled
120g green beans, trimmed
2 tomatoes, cut into wedges
1/2 head baby cos lettuce, torn
3 eggs, hard-boiled and quartered
100g black olives, unpitted
300g canned tuna in oil, drained and chunked
1.5 tbsp lemon juice
4 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions
Place lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper in a bowl or jar and whisk until emulsified.
Boil potatoes in salted water until fork-tender, then drain and cool before halving.
Blanch the green beans in boiling water for 3-4 minutes until bright green and tender-crisp, then drain and rinse with cold water.
Arrange the baby cos lettuce on a large platter or in individual bowls.
Top the lettuce with potatoes, green beans, tomato wedges, and chunked tuna.
Add the hard-boiled egg quarters and black olives over the salad.
Drizzle the prepared dressing over the top just before serving.
Notes
Ensure the potatoes are cooled completely before adding to the salad to prevent wilting the lettuce. You can prepare the components ahead of time and store them separately, then assemble and dress just before serving to maintain freshness.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Diet
- Method: Boiling and Blanching
- Cuisine: French Mediterranean
Nutrition
- Serving Size: 1 large bowl
- Calories: 480
- Sugar: 3g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 215mg