Experience the vibrant flavors of the French Riviera in your own kitchen with this colorful and nutritious salad!

1

Begin by boiling water in a pot over medium-high heat. Add the potato and cook for about 15 minutes, or until tender. Remove from the pot, cool, and cut into cubes.

2

In the same pot, add the green beans and cook for about 5 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.

3

While the potatoes and green beans are cooking, hard-boil the eggs. Place them in a small pot, cover with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes. Remove the eggs and cool under cold running water, then peel and quarter.

4

In a large bowl, combine the cubed potato, green beans, cherry tomatoes (halved), tuna (flaked), and black olives. Toss gently to combine.

5

In a small bowl, whisk together the olive oil, vinegar, salt, and pepper to create the dressing.

6

Pour the dressing over the salad and toss until everything is well coated.

7

Garnish with the quartered eggs and fresh basil before serving.

2-4

• Add slices of avocado for creaminess and a rich taste.
• Incorporate roasted red peppers for an additional layer of flavor.
• Use grilled chicken instead of tuna for a heartier meal.

• Make sure to cool the vegetables quickly after boiling to maintain their vibrant colors.
• Experiment with different herbs like parsley or thyme to enhance flavor.
• Ensure that your ingredients are fresh for the best taste.

• fat: 15g
• protein: 20g
• calories: 350
• carbohydrates: 40g

This salad is packed with protein from the tuna and eggs, fiber from the vegetables, and healthy fats from the olive oil, making it a balanced meal option.

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