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Fresh Nicoise Salad Jars with Zesty Tuna Dijon Vinaigrette

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A fresh, light, and satisfying Nicoise salad layered in jars with tuna, veggies, hard-boiled eggs, and a zesty Dijon vinaigrette, perfect for quick meal prep and grab-and-go lunches.

Ingredients

Scale
  • 4 cups mixed salad greens (butter lettuce and arugula)
  • 1 cup green beans, trimmed and blanched
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted Kalamata olives, halved
  • 4 hard-boiled eggs, peeled and quartered
  • 1 can (5 oz / 140 g) high-quality tuna packed in olive oil, drained and flaked
  • 1/2 small red onion, thinly sliced
  • Optional: 1/2 cup small boiled baby potatoes, sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Add green beans and boil for 2 minutes until bright green and tender-crisp. Remove with a slotted spoon and plunge into ice water to stop cooking and keep color.
  2. If using potatoes, add them to boiling water for about 10-12 minutes until fork-tender, then slice and set aside.
  3. Place eggs in boiling water for 9-10 minutes. Transfer to ice water, peel, and quarter once cool.
  4. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, and minced garlic. Season with salt and pepper to taste. Whisk vigorously until slightly thickened and emulsified.
  5. Start layering the salad jars by adding 2 tablespoons of vinaigrette at the bottom of each jar. Add green beans, potatoes (if using), cherry tomatoes, olives, red onion slices, and then the tuna.
  6. Top with salad greens and arrange the quartered eggs on top.
  7. Seal jars with lids and refrigerate for up to 3 days. Before eating, shake the jar gently to mix dressing and ingredients or pour into a bowl.

Notes

Layering ingredients in jars keeps salad fresh and prevents sogginess. Use tuna packed in olive oil for better flavor. Whisk vinaigrette thoroughly to emulsify. Store jars refrigerated up to 3 days. Serve chilled and shake before eating.

Nutrition

Keywords: Nicoise salad, tuna salad, salad jars, meal prep, Dijon vinaigrette, healthy lunch, easy salad recipe, grab-and-go lunch

Find it online: https://tempotaste.com/fresh-nicoise-salad-jars-recipe-easy-5-step-zesty-tuna-dijon-vinaigrette/