Kale & Tuna Niçoise-Style Salad
This no-cook kale Kale & Tuna Niçoise-style Salad is a fresh, easy answer to summer meals when you want something satisfying without turning on the stove. Hearty kale is tossed with a tangy Dijon-caper-herb vinaigrette and topped with flaky canned tuna, creamy white beans, crisp green beans, juicy tomatoes, sweet bell peppers, hard-boiled eggs, and briny Niçoise olives.
It’s a colorful, flavor-packed salad that’s rich in protein, full of texture, and comes together in under 30 minutes. Ideal for hot weather, meal prep, or an elegant lunch that feels fancy without the fuss. Summer cooking just got a whole lot cooler.
If you’re looking for other ways to beat the summer heat check out the Summer Slump Survival Guide on the blog!
Kale and Tuna Niçoise-Style Salad
Yield: 2
Prep time: 10 MinTotal time: 10 Min
Ingredients
- For the Dressing:
- 1 tbsp olive oil
- 2 tbsp apple cider or red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp capers, rinsed and chopped
- 1 small garlic clove, minced
- 2 tsp minced chives or green onion
- 3 tsp fresh chopped parsley
- ½ tsp fresh chopped tarragon (or ¼ tsp dried)
- Salt and freshly ground black pepper, to taste
- For the Salad:
- 3 cups kale, stems removed and chopped
- 1 (5–6 oz) can wild tuna, drained and flaked
- ½ cup white beans (e.g., cannellini or Great Northern), drained and rinsed
- 8–10 green beans, steamed or blanched until tender-crisp
- ½ sweet bell pepper, sliced
- 2 hard-boiled eggs, quartered
- ½ cup cherry tomatoes, halved
- ¼ cup Niçoise or Kalamata olives, quartered
Instructions
- Make the salad dressing by combining the dressing ingredients in a small bowl or jar. Whisk or shake until blended.
- Add the kale and about ⅓ of the dressing to a large bowl. Massage with your hands for 1–2 minutes until soft and deep green. This makes it easier to digest.
- Arrange the kale in bowls. Top with the remaining ingredients and drizzle with the rest of the dressing. Enjoy!