Avocado Niçoise Salad Recipe from France

Avocado Niçoise Salad

Avocado Niçoise Salad Recipe from France
Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6


Avocado Niçoise Salad
Avocado Niçoise Salad

Avocado Niçoise Salad is a refreshing and nutritious twist on the classic French Niçoise salad. This version incorporates creamy avocados, adding a rich texture and a boost of healthy fats. Perfect for a light lunch or a sophisticated starter, this salad combines the traditional elements of Niçoise salad with the modern twist of avocado, making it a delightful dish for any occasion.


The classic Niçoise salad hails from Nice, France, and traditionally includes tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and olive oil. Over time, various adaptations have emerged, incorporating ingredients like potatoes, green beans, and different types of fish, such as tuna. The addition of avocado to the Niçoise salad is a more recent innovation, reflecting the growing popularity of avocados in global cuisine. This version maintains the essence of the original while offering a new, creamy texture and additional health benefits.


How to prepare

  1. Toss 2 cups of lettuce with 1 tbsp of vinaigrette; arrange it in a bed on a serving plate.
  2. Toss 0.5 cup of potato cubes, 0.25 cup of beans, and 1 tomato with 2 tbsp of vinaigrette; arrange them in sections on the lettuce.
  3. Arrange 0.33 cup of tuna, 1 tbsp of egg, 2 anchovy fillets, and 0.5 cup of avocado in sections on the lettuce.
  4. Drizzle it with 1 tbsp of vinaigrette; garnish it with fresh herbs.


  • For a vegetarian version, omit the tuna and anchovies and add chickpeas or white beans for protein.
  • Replace tuna with grilled salmon or chicken for a different protein option.
  • Add capers or Niçoise olives for an extra burst of flavor.

Cooking Tips & Tricks

To ensure the best flavor and presentation for your Avocado Niçoise Salad, consider the following tips:

- Use fresh, ripe avocados for the best taste and texture.

- Blanch the green beans briefly to retain their vibrant color and crispness.

- For the potatoes, choose a waxy variety like Yukon Gold or red potatoes, as they hold their shape well after cooking.

- To make hard-cooked eggs easier to peel, add them to boiling water and then cool them rapidly in ice water after cooking.

Serving Suggestions

Serve the Avocado Niçoise Salad as a standalone meal for lunch or a light dinner. It can also be presented as a sophisticated starter for a dinner party. For a complete meal, pair it with a crusty baguette or a bowl of soup.

Cooking Techniques

The key to a great Avocado Niçoise Salad lies in the preparation of its components. Blanching the green beans, boiling the potatoes until just tender, and carefully hard-cooking the eggs are essential steps. Tossing the ingredients gently with the vinaigrette ensures each component is flavorful.

Ingredient Substitutions

If Boston butterhead lettuce is unavailable, substitute with another soft lettuce like Bibb or even mixed greens.

- In place of roma tomatoes, cherry tomatoes can be used for a sweeter taste.

- Fresh herbs can be adjusted based on availability or preference.

Make Ahead Tips

Most components of the salad can be prepared in advance. Cook the potatoes, green beans, and eggs ahead of time and store them in the refrigerator. Assemble the salad just before serving to maintain the freshness and texture of the ingredients.

Presentation Ideas

Arrange the salad components in neat sections on a large platter for a visually appealing presentation. Garnish with extra herbs and a drizzle of vinaigrette to enhance the appearance and flavor.

Pairing Recommendations

A crisp white wine, such as a Sauvignon Blanc or a light Pinot Grigio, pairs beautifully with the Avocado Niçoise Salad. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the salad's fresh flavors.

Storage and Reheating Instructions

It's best to enjoy the Avocado Niçoise Salad fresh. However, if you have leftovers, store them in an airtight container in the refrigerator for up to one day. Note that the avocados may brown slightly. This salad does not require reheating.

Nutrition Information

Calories per serving

One serving of Avocado Niçoise Salad contains approximately 300 calories, making it a nutrient-dense option that can fit into a variety of dietary plans.


This salad is relatively low in carbohydrates, with the primary sources being the potatoes and green beans. One serving contains approximately 20 grams of carbohydrates, making it a suitable option for those on a low to moderate carbohydrate diet.


The Avocado Niçoise Salad is rich in healthy fats, primarily from the avocados and olive oil in the vinaigrette. Avocados are a great source of monounsaturated fats, which are beneficial for heart health. One serving of this salad contains about 15 grams of fat, the majority of which are healthy fats.


This salad provides a good balance of protein from the tuna, eggs, and to a lesser extent, the green beans. One serving offers approximately 18 grams of protein, contributing to muscle repair and growth.

Vitamins and minerals

Avocado Niçoise Salad is packed with vitamins and minerals. Avocados are rich in Vitamin K, folate, Vitamin C, and potassium. The green beans and potatoes add to the vitamin C and potassium content, while the eggs provide Vitamin D, B6, B12, and minerals such as zinc, iron, and copper.


This recipe contains eggs, fish (tuna and anchovies), and may contain allergens depending on the vinaigrette used. It is gluten-free and dairy-free.


Overall, Avocado Niçoise Salad is a nutritious, balanced dish. It is high in healthy fats, moderate in protein, and low in carbohydrates. It also provides a variety of vitamins and minerals, making it a wholesome choice for a meal.


Avocado Niçoise Salad is a delightful and nutritious dish that combines the classic flavors of a Niçoise salad with the creamy texture of avocados. It's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether served as a light meal or an elegant starter, this salad is sure to impress with its combination of flavors, textures, and nutrients.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Avocado Niçoise Salad. It was a warm summer day, and I was browsing through an old cookbook that I had found at a garage sale. As I flipped through the pages, I came across a section on classic French dishes, and this particular salad caught my eye.

I had always loved the flavors of Niçoise cuisine - the fresh vegetables, the briny olives, and the creamy avocado. I knew that I had to try making this salad for myself. So, armed with the recipe and a list of ingredients, I set out to the market to gather everything I needed.

The first step was to prepare the vinaigrette. I remembered the recipe called for Dijon mustard, red wine vinegar, and olive oil. I whisked them all together in a small bowl until they were well combined, and then set it aside to let the flavors meld.

Next, I turned my attention to the vegetables. The recipe called for boiled new potatoes, blanched green beans, cherry tomatoes, and hard-boiled eggs. I carefully prepared each ingredient, making sure to cook them just right so that they would be tender but still have a bit of bite.

Then came the star of the show - the avocados. I carefully sliced them open, removed the pit, and scooped out the creamy flesh. I added them to the salad, along with the other vegetables, arranging them in a beautiful display on a large platter.

Finally, I added the olives and anchovies, the finishing touches that would give the salad its signature flavor. I drizzled the vinaigrette over the top, giving everything a good toss to ensure that each bite would be perfectly coated in the tangy dressing.

As I took my first bite of the Avocado Niçoise Salad, I was transported back to the sun-drenched streets of Nice, where I had first fallen in love with this vibrant cuisine. The flavors were bright and fresh, each ingredient complementing the others perfectly.

I knew that this recipe would become a staple in my repertoire, a dish that I would turn to time and time again to impress guests and delight my family. And as I sat back and enjoyed the fruits of my labor, I couldn't help but feel grateful for the serendipitous moment that had led me to discover this delicious recipe.

From that day on, the Avocado Niçoise Salad became a beloved favorite in my kitchen. I shared the recipe with friends and family, passing on the joy and satisfaction that I had found in creating this simple yet elegant dish.

And as I look back on that momentous day when I first stumbled upon the recipe, I can't help but smile at the memories it brings back. The taste of summer in every bite, the joy of creating something delicious from scratch - these are the moments that make cooking such a fulfilling and rewarding experience.

So here's to the Avocado Niçoise Salad, a recipe that has brought me so much joy and inspiration over the years. May it continue to delight and inspire others as it has done for me. Bon appétit!


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