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Spring Nicoise Salad

March, 2021

Spring Nicoise Salad

The is a wonderful Spring salad packed with nutrition. A take on the traditional Nicoise salad, there are some tweaks to add more colour, texture and satisfaction. You can make this vegetarian by swapping the tuna for mixed beans or extra egg.  

Spring Nicoise Salad

Serves 2


For the salad:

  • 5-6 baby potatoes

  • Handful of asparagus

  • 1 corn on the cob

  • 1/2 avocado

  • 1 boiled egg

  • 1 can tuna, drained

  • 3 large cherry tomatoes, halved

  • 1/2 cup pitted green olives

  • 2 handfuls mixed greens

For the dressing: 

  • 4tbsp olive oil

  • 1 garlic clove

  • Juice from 1 lime

  • 2tbsp pine nuts

  • A handful of walnuts

  • 30g fresh basil

  • Salt and pepper


  1. Place the potatoes in a pot filled with boiling water. Boil for 12-15 minutes until tender.

  2. Preheat the grill at medium heat and top and oven rack with some parchment paper. Meanwhile, make the dressing by placing all ingredients in a high speed blender. Set the dressing aside.

  3. Assemble the asparagus and corn and drizzle with some olive oil. Grill the asparagus for 7-8 minutes and corn for 10 minutes, turning every few minutes

  4. Drain the potatoes and grill them for 3-5min along with the asparagus and corn. Once out of the oven, cut the potatoes in half and toss them with a tbsp of the dressing.

  5. Start arranging the ingredients on a salad plate. Make a bed with the mixed greens and top with the rest of the ingredients. Drizzle with the dressing and enjoy!

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