Paleo Niçoise Salad

Try this Paleo version of the French classic if you’d like a healthy meal that’s also sophisticated and elegant.

Capers, olives, tomatoes, green beans, tuna and eggs are accented with mustard, lemon juice and olive oil for a tasty Mediterranean salad.

Feel free to leave out the tuna if you’d like to serve it as a side salad. You can also add other greens such as spinach if desired.

Looking for even more delicious Paleo Salads Recipes? Visit our PaleoPlan Recipe Center for hundreds of FREE Paleo recipes!

Paleo Niçoise Salad
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Paleo Niçoise Salad

Servings 2

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 494

carbohydrate 13g

protein 50g

fat 28g

saturated fat 4g

cholesterol 390mg

sodium 1392mg

potassium 1243mg

fiber 4g

sugar 5g


  • 4 large egg(s)
  • 2 can(s) tuna 6 oz, drained (oil-packed works well)
  • 1/3 pound(s) green beans fresh
  • 1/2 cup(s) olives black, pitted
  • 1 cup(s) tomato(es) cherry or grape
  • 1 head(s) lettuce butter
  • 2 tablespoon(s) capers rinsed
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) mustard dijon
  • 1 medium lemon(s) juiced
  • 1/4 teaspoon(s) sea salt
  • 1/8 teaspoon(s) black pepper


  1. Place 4 raw eggs (in their shells) in a small pan, and add cold water to cover the eggs. Cover the pan.
  2. Place over medium-high heat and bring water to a slight simmer. Once simmering (small bubbles), cover the pan and remove from heat. Let stand (covered) for 13 minutes.
  3. Drain the eggs, and immediately cool them in cold water after. Remove shells, quarter the eggs and set aside.
  4. While eggs are cooking, wash and chop butter lettuce, tomatoes and green beans.
  5. Whisk the lemon juice, mustard, olive oil, salt & pepper into a dressing.
  6. Combine all remaining ingredients into two salads and drizzle dressing on top.

Photo courtesy: Sarah D'Ardenne