Egg Nicoise Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Lunch
Servings 1


  • 1 cup potato cut into cubes
  • 3/4 cup green beans halved
  • 2 free range eggs
  • 1 cup baby spinach
  • 1/2 to mato chopped
  • 7 kalamata olives pitted
  • 1 teaspoon dijon mustard
  • 1 tablespoon extra-virgin olive oil


  • Bring a medium saucepan of water to the boil with salt. Add in the potato and cook for 7 minutes. Add the beans to the saucepan and boil for 3 minutes. Remove the pan and drain.
  • Meanwhile, add eggs to a small saucepan, bring to the boil and cook on a gentle simmer for 5 minute for soft-boiled eggs. Leave for another minute or two if you prefer hard-boiled eggs. Run cold water over the eggs to stop the cooking process, then peel and slice.
  • Assemble the potato, green beans, baby spinach, tomato, olives and eggs in a bowl. Season with salt and pepper.
  • Whisk together the dijon and olive oil.
  • Pour the dressing over the salad and gently toss to combine. Serve.
Keyword Salad

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.