Light Niçoise Salad

This recipe is a good tip for those of you who wants to control the amount of calories or you just want a very light lunch, but without lacking in flavour, of course. This is a light version of the (apparently classic) Niçoise salad that I adapted from a recipe that I saw on the Weight Watchers website. It’s very colorful, and since we eat with our eyes first, this is a good choice and you don’t feel guilt after eating it.

Light Niçoise Salad


  • 2 medium eggs
  • 160g green beans, fine, trimmed and halved
  • 2 portions romaine lettuce, shredded (enough for two people)
  • 10 cherry tomatoes, quartered
  • 8 black olives, in brine, pitted
  • 1 can (185g) tuna chunks in brine, drained
  • 1 tablespoon olive oil
  • 1/2 level teaspoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon parsley, chopped
  • 1 pinch salt
  • 1 teaspoon pepper
  • spring onions, finely sliced (optional)


  1. Hard-boil the eggs, then drain and cover with cold water. Lightly cook the beans in salted water for 3 – 4 minutes. Drain and rinse with cold water.
  2. Arrange the lettuce on 2 serving plates with the spring onions (if using), tomatoes, beans and olives.
  3. Shell and quarter the eggs. Arrange tuna and eggs on the salads.
  4. Mix olive oil and mustard with the vinegar. Season with salt and pepper. Sprinkle over salads and garnish with parsley.

Yield: 2 servings