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Heart healthy recipes


Nicoise salad

Nicoise salad


6 serves

30 m

10 m


  • 600 g chat potatoes, quartered
  • 6 eggs
  • 300 g baby green beans, ends trimmed
  • 3 slices wholegrain bread
  • Olive oil spray
  • 2 baby Cos lettuce, leaves separated and rinsed
  • 425 g can tuna in springwater, drained
  • 250 g punnet cherry tomatoes, halved
  • 12 pitted black olives, drained and halved


  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • ½ teaspoon Dijon mustard
  • Freshly ground black pepper, to season


Step 1

Boil, steam or microwave potatoes until just tender, drain.

Step 2

Place eggs in a small saucepan, cover with cold water and bring to the boil. Boil 5 minutes then drain and rinse under cold water. Peel shells from eggs and cut into halves. Place beans in a heatproof bowl. Cover with boiling water, stand 1 minute then drain, refresh under cold water and drain again.

Step 3

To make croutons, cut bread into cubes or roughly tear into small pieces. Spread over a baking tray. Spray lightly with cooking oil. Cook under a preheated grill for 1-2 minutes or until golden. Set aside to cool.

Step 4

To make dressing, combine oil, vinegar and mustard in a screw top jar. Season with pepper. Secure lid and shake well.

Step 5

Divide lettuce leaves between 6 serving bowls, top with tuna, potatoes, eggs, beans, tomatoes and olives. Drizzle with dressing and sprinkle with croutons.

This salad is a tropical delight with sweet mango, savory chicken, and tangy lime. A perfect summer dish.

5 ingredients recipes e-book

Using only 5 key ingredients the recipes in this ebook are quick and easy to make and align with the Heart Foundation’s Heart Healthy Eating Patterns.

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