Summer Nicoise Salad

Summer Nicoise Salad

Summer Nicoise Salad

Summer Nicoise Salad

Preparation Time – 15 minutes
Cooking Time – 15 minutes
Servings – 2


  • 1 handful of asparagus, ends trimmed*
  • 200g cooked baby potatoes
  • 2 large handfuls of chopped lettuce; romaine or cos are good for this one!
  • ½ a mug of cherry tomatoes sliced in half
  • ½ a mug of canned drained sweetcorn
  • ¼ mug pitted olives
  • 3 radishes thinly sliced
  • 1 large can of tuna packed in oil
  • 2 hard-boiled eggs

For the Dressing


  1. Whisk together dressing ingredients in a bowl or jug.
  2. Place asparagus in a pan over a medium heat and drizzle with a teaspoon or two of olive oil. Cook for 5 minutes.
  3. Place the potatoes in a bowl with half of the dressing.
  4. Then all you have to do is assemble your bowls with all the ingredients listed, drizzle over the remaining dressing.

*There will be a natural break if you hold the asparagus and bend it at the end. The chewy fibrous end will snap off!

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