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Tuna Nicoise Salad with Avocado Green Goddess Dressing

    This protein-packed Tuna Nicoise Salad is drizzled with a rich and creamy avocado green goddess dressing. 

    Tuna Nicoise Salad with Avocado Green Goddess Dressing a healthy entree salad recipe

    The holidays can be a tricky time of year to keep your healthy eating in check. Between the nonstop holiday get togethers, endless cookies and constant flow of bubbly, it definitely takes a little extra effort to stay healthy this time of year. 

    Tuna Nicoise Salad with Avocado Green Goddess a healthy entree salad recipe

    One meal I try to always keep on point is lunch. To save time during the busy week, I like to take a few minutes on the weekend to prep ahead. Whether it’s hard boiling some eggs, cooking potatoes or making a quick homemade dressing, I’m always grateful to be ahead of the game come meal time.

    Tuna Nicoise Salad with Avocado Dressing a healthy entree salad recipe

    The star of this tuna nicoise salad is the rich and creamy avocado green goddess dressing. Made with nothing more than a few simple ingredients including avocado, lemon and garlic, it will last in the refrigerator for up to 7 days in an air-tight container.

    Tuna Nicoise Salad a healthy protein packed dinner recipe

    The ultimate combination of heart-healthy fats, fiber-rich vegetables and high protein toppings, this Tuna Nicoise Salad is the ideal healthy lunch or light dinner recipe.

    Your fork is waiting.

    Tuna Nicoise Salad with Avocado Dressing - a healthy entree salad recipe

    Tuna Nicoise Salad with Green Goddess Dressing

    5 stars average
    This protein-packed Tuna Nicoise Salad is drizzled with a rich and creamy avocado green goddess dressing. 
    PREP: 15 mins
    COOK: 5 mins
    TOTAL: 20 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 container Microwave Ready The Little Potato Company – Garlic Parsley
    • 4 cups baby arugula
    • 8 ounces canned tuna (packed in water)
    • 4 eggs hard-boiled (halved)
    • 1 cup cooked green beans
    • 24 kalamata olives (pitted)
    • 1 avocado (pitted)
    • ¼ cup lemon juice
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ teaspoon cayenne

    Instructions
     

    • Prepare potatoes according to package instructions and set aside.
    • Scatter arugula leaves on a large platter and top with prepared potatoes, flaked tuna, eggs, olives and green beans.
    • In a high speed blender or food processor, pulse together the avocado, lemon juice, garlic, salt and cayenne until smooth and creamy. Drizzle over the tuna nicoise salad to serve.

    Notes

    Serving Size: 1/4 of the platter

    Nutrition

    Serving: 1gCalories: 325kcalCarbohydrates: 23.9gProtein: 22.9gFat: 16.4gSaturated Fat: 2.9gPolyunsaturated Fat: 13.5gCholesterol: 236mgSodium: 971mgFiber: 5.4gSugar: 4.5g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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