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The new salad nicoise

by Michael Jolliffe

Serves: 2

Time to Prepare: 25mins

4 small new potatoes
150g of good quality canned tuna or fresh tuna cooked, allowed to cool, then flaked
1 tin of artichoke hearts, in water
2 handfuls (50-75g) of dark green lettuce leaves
50g pitted black olives
50g pitted green olives
2 organic eggs, hard boiled and halved lengthways
2 ripe tomatoes, cut into wedges
1 orange, peeled and pulled into wedges
1 ripe avocado, peeled, stoned and diced
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp organic wholegrain or Dijon mustard
1 tbsp fresh oregano, chopped
1 tsp Solo Sea Salt
1 tsp freshly ground black pepper


  1. Place the new potatoes into a pan of salted water, bring to the boil and simmer until cooked (7-8 minutes).
  2. In a large salad bowl, arrange the lettuce leaves, artichoke, olives, avocado pieces and tomatoes. Cut the cooked potatoes into fours and add these too.
  3. In a small bowl, stir together the olive oil, balsamic vinegar, fresh oregano, mustard and pepper. For better mixing, tip the stirred ingredients into a small jar, (close lid tightly!) and shake vigorously. Drizzle evenly over the ingredients and mix together gently by hand.
  4. Move the dressed salad onto two serving plates and top decoratively with egg halves, flaked tuna and orange wedges.

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