Nicoise Salad Cups

Neat, petite, and ready to eat, these salad cups are the perfect healthy lunch!

  • Serves: 4-6 people
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes


  • Salad
  • 2 heads Butter Lettuce, separated into leaves
  • 3 (5 oz.) can Cadia Tongol Tuna
  • 1 c. Kalamata Olives, pitted and chopped
  • ½ lb. Green Beans, blanched and chopped
  • 4 hard-boiled Eggs, yolks discarded and whites chopped
  • 1 tbsp. Capers, drained
  • 1 large Tomato, finely diced
  • 1 Avocado, sliced
  • Vinaigrette
  • 1/2 c. Olive Oil
  • 1/4 c. Red Wine Vinegar
  • 2 tbsp. Dijon Mustard
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Garlic Powder


  1. Combine all vinaigrette ingredients in small bowl and set aside. Drain tuna and flake into a large mixing bowl. Add Kalamata olives, tomato, green beans, capers, shallot, and boiled eggs; fold together gently to combine. Add vinaigrette and fold again until salad is evenly moistened.

  2. Lay out butter lettuce leaves individually and place two slices of avocado in each. Top with single scoop of salad mixture.

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