Sardine Salad Nicoise

Sardine Salad Nicoise

Sardine Salad Nicoise Recipe
Prep time
Cook time
Total time
Serves: 4
  • 2 cans Wild Planet Sardines in Spring Water
  • 6 Tbsp. organic extra virgin olive oil
  • 16 small organic black olives, cut into halves
  • 8 c. organic mixed greens
  • 4 Tbsp. organic red wine vinegar
  • 16 organic grape tomatoes
  • ½ small organic red onion, thinly sliced
  • 2 tsp. organic Dijon mustard
  • 2 c. organic green beans
  • 2 large organic eggs
  • ½ tsp. Celtic sea salt
  • ½ tsp. freshly ground black pepper
  1. First, hard boil the eggs.
  2. Place eggs in single layer in saucepan.
  3. Cover with at least one inch of cold water over tops of shells.
  4. Cover pot with lid and bring to a boil over medium heat.
  5. As soon as the water comes to a full boil, remove from heat and let stand in hot water 15 minutes.
  6. Drain, cover with cold water and add a few ice cubes.
  7. Meanwhile, sauté green beans in a safe nonstick skillet just until crisp tender, about 3 minutes. Set aside.
  8. Peel eggs and slice. Set aside.
  9. In a large bowl, whisk together vinegar and mustard.
  10. Slowly drizzle in oil and whisk until slightly thickened.
  11. Season with salt and pepper.
  12. Divide greens among plates.
  13. Top with sardines, egg slices, tomatoes, green beans and onion.
  14. Drizzle with dressing; top with olives.

Nutrient Information Per Batch

1460.49 kcal Calories, 1790.26 mg Calcium, 34.09 g Carbohydrate, 663 mg Cholesterol, 110.33 g Total Fat, 14.27 g Fiber, 14.55 mg Iron, 121.37 mg Magnesium 1361.69 mg Potassium, 86.83 g Protein,38.29 mcg Selenium, 2893.84 mg Sodium, 9.7 g Sugars, 2.47 mg Zinc, 20.56g Saturated fat, 0 trans Fat, 69.22 g Monounsaturated fats, 11.15 g Polyunsaturated fats, 20096.1 IU Vitamin A, 0.48 mg Vitamin B6, 1.29 mcg Vitamin B12, 92.05 mg Vitamin C, 35 IU Vitamin D, 15.03 Vitamin E, 481.63 mcg Vitamin K, 235.37 mcg Folate,0.5 mg Vitamin B1(Thiamin),1.6 mg Vitamin B3(Niacin),0.92 mg Vitamin B2(Riboflavin), 2470.14 mcg Lycopene, 5982.33 mcg Lutein and Zeaxanthin, 0.88 g ALA, 420 g EPA, 1770.04 gDHA,391.32 mg Phosphorous, 1.36 mg Manganese, 248.76 mcg Alpha carotene, 11345.7 mcg Beta carotene, 16.4 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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