lemon nicoise salad

made with our fresh lemon agave dressing and our spring mix greens.

recipe icon
2 servings
recipe icon
5 min to prep
recipe icon
20 min to cook


2 eggs
8 ounces haricots verts or tender green beans
1 package of baby spring mix
¼ cup + 2 tablespoons lemon agave dressing, divided
2 roma tomatoes, cut lengthwise into quarters
1 can of albacore tuna, drained
⅓ cup of pitted niçoise or chopped kalamata olives


in a medium saucepan, bring water to a boil. With a spoon, gently lower eggs into boiling water. cover and reduce heat to medium low. simmer for 9 minutes. while the eggs cook, prepare an ice water bath. With a slotted spoon, transfer eggs to ice water bath and allow to cool for 5 minutes.

in the same saucepan of boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. transfer to the ice bath and allow to cool for 3 minutes.

peel eggs and slice lengthwise.

in a large bowl, toss greens with ¼ cup dressing and arrange on plates. top with sliced eggs, green beans, tomatoes, tuna, and olives, and drizzle each salad with a tablespoon of dressing.

submit your own review