Summer niçoise salad
Prep
20 min
Cook
20 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Summer niçoise salad")
Prep
20 min
Cook
20 min
Serves
4
Skill
Simple but delicious vegetarian summer niçoise salad with fresh seasonal green beans and a lemon vinegar dressing.
Ingredients
- 500g baby potatoes, skin on
- 340g green beans
- 3 eggs
- 8 kalamata olives pitted
- 2 tbsp capers, drained
- ¼ red onion
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Zest of half a lemon
- 1 tbsp dill, finely chopped
- 1 tbsp parsley, finely chopped
- Pepper to taste
Nutrition per serving
1210 kJ
energy kj
9 g
protein
3 g
saturated fat
4.4 g
dietary fibre
20 g
carbohydrate
4 g
sugars
277 mg
sodium
Method
- Boil potatoes until tender, strain and set aside.
- Boil green beans until tender and bright green, strain and set aside.
- Boil eggs until hard boiled, approx. 6 minutes and cut into halves.
- Slice pitted kalamata olives in half.
- Finely slice red onion and submerge in red wine vinegar for 15 minutes and set aside.
- Add baby potatoes, green beans, capers, kalamata olive halves to a salad bowl.
- Make a dressing with 2 tablespoons of red wine vinegar from the onion mix, 3 tablespoons of extra virgin olive oil, add zest of half a lemon, pepper, finely chopped parsley and dill. Mix together and drizzle over salad and serve.
Tips
- Using fresh herbs will enhance the flavours in this summer salad. Fresh green beans will add crunch and texture too.
- 500g baby potatoes, skin on
- 340g green beans
- 3 eggs
- 8 kalamata olives pitted
- 2 tbsp capers, drained
- ¼ red onion
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- Zest of half a lemon
- 1 tbsp dill, finely chopped
- 1 tbsp parsley, finely chopped
- Pepper to taste
Nutrition per serving
1210 kJ
energy kj
9 g
protein
3 g
saturated fat
4.4 g
dietary fibre
20 g
carbohydrate
4 g
sugars
277 mg
sodium
- Boil potatoes until tender, strain and set aside.
- Boil green beans until tender and bright green, strain and set aside.
- Boil eggs until hard boiled, approx. 6 minutes and cut into halves.
- Slice pitted kalamata olives in half.
- Finely slice red onion and submerge in red wine vinegar for 15 minutes and set aside.
- Add baby potatoes, green beans, capers, kalamata olive halves to a salad bowl.
- Make a dressing with 2 tablespoons of red wine vinegar from the onion mix, 3 tablespoons of extra virgin olive oil, add zest of half a lemon, pepper, finely chopped parsley and dill. Mix together and drizzle over salad and serve.
Tips
- Using fresh herbs will enhance the flavours in this summer salad. Fresh green beans will add crunch and texture too.