Keto Niçoise salad brings the French Riviera to the plate: seared tuna, crisp green beans, creamy avocado, briny olives, and eggs over red leaf lettuce. A bright lemon-herb dressing with shallots, thyme, basil, and oregano ties every bite together. It's a composed salad hearty enough to be the whole meal.
Tired of boring salads? Transport your taste buds to the sunny French Riviera with this stunning Keto Niçoise Salad. It’s a masterpiece of textures and flavors, combining perfectly seared tuna, crisp green beans, creamy avocado, and briny olives, all tied together with a bright, herbaceous lemon dressing. This isn’t just a salad; it’s a satisfying, elegant meal that proves healthy eating can be absolutely delicious.
Ingredients
• Lemon-Herb Dressing
• ½ cup / 120 ml (4.1 fl oz) fresh lemon juice
• ¾ cup / 180 ml (6.1 fl oz) MCT oil
• 1 medium shallot, minced
• 1 tbsp / 15 ml minced fresh thyme leaves
• 2 tbsp / 30 ml minced fresh basil leaves
• 2 tsp / 10 ml minced fresh oregano leaves
• 1 tsp / 5 ml Dijon mustard
• ½ tsp / 2.5 g (0.09 oz) Celtic sea salt
• ¼ tsp / 1 g (0.04 oz) freshly ground black pepper
• Salad Components
• 2 to 3 cans tuna, drained (5 oz / 142 g each) OR 2 seared tuna steaks (8 oz / 225 g each)
• 6 hard-boiled eggs, peeled and quartered
• 1 large avocado, peeled and sliced into chunks
• 2 heads of red leaf lettuce, washed and torn into bite-sized pieces
• 3 small tomatoes, sliced
• 8 oz / 225 g green beans, stem ends trimmed and halved crosswise
• ¼ cup / 40 g (1.41 oz) olives, such as Niçoise or Kalamata
• 2 tbsp / 30 g (1.06 oz) capers, rinsed
• 1 can anchovies, optional
Instructions
1. Method
2. Prepare the Lemon-Herb Dressing: In a medium bowl or jar, whisk together the lemon juice, MCT oil, minced shallot, thyme, basil, oregano, and Dijon mustard. Season generously with Celtic sea salt and freshly ground black pepper. Set aside to allow the flavors to meld.
3. Cook the Green Beans: Bring a medium pot of salted water to a rolling boil. Add the trimmed green beans and cook for 3-5 minutes until they are tender-crisp and bright green. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process. Once cooled, drain well and pat dry.
4. Prepare the Tuna: If using canned tuna, drain it well. If using fresh tuna steaks, pat them dry and season with salt and pepper. Heat a grill or large skillet over medium-high heat. Sear the steaks for 1-3 minutes per side for a rare center, or longer to your desired doneness. Let rest before flaking or slicing.
5. Toss the Base: In a large salad bowl, add the torn red leaf lettuce. Drizzle with about ¼ cup / 60 ml (2 fl oz) of the dressing and toss gently until the leaves are lightly coated.
6. Assemble the Salad: Arrange the dressed lettuce on a large platter. Create artful mounds of the tuna, quartered hard-boiled eggs, blanched green beans, avocado chunks, sliced tomatoes, and olives over the lettuce.
7. Final Touches: Drizzle the remaining dressing over the components, especially the tuna, eggs, and beans. Sprinkle the entire salad with rinsed capers and arrange anchovies on top, if using. Serve immediately.
Nutritional Information
• Per Serving: 499 Calories, 42g (1.48 oz) Fat, 23.5g (0.83 oz) Protein, 9g (0.32 oz) Carbs, 4.8g (0.17 oz) Fiber
• Macro Breakdown: 76% Fat, 18% Protein, 6% Carbs
• This version significantly reduces the carbohydrate count compared to a traditional Niçoise (which has ~25g / 0.88 oz carbs), making it an excellent keto-friendly option.
Pro Tips
• The ice bath for the green beans is essential. This ‘shocking’ process stops them from overcooking, ensuring they stay crisp and maintain their vibrant green color.
• Make the dressing a few hours ahead of time. This gives the shallots and fresh herbs time to fully infuse the oil, resulting in a much deeper, more complex flavor.
• For the best texture and flavor when using fresh tuna, aim for a quick, hot sear that leaves the center pink and tender. An overcooked tuna steak will be dry.
• Don’t dress the entire salad until you are ready to serve. Tossing the delicate lettuce leaves too early will cause them to wilt.
FAQ
Q: Why doesn’t this Niçoise salad have potatoes
A: This is a keto-friendly version of the classic Niçoise salad. Traditional recipes include potatoes, which are high in carbohydrates. To make this recipe low-carb and suitable for a ketogenic diet, we have omitted the potatoes and focused on ingredients like avocado for healthy fats.
Q: Can I use a different oil for the dressing
A: Yes, you can. While MCT oil is used here for its ketogenic benefits, a high-quality extra virgin olive oil is a traditional and delicious alternative for the lemon-herb dressing.
Q: Is it better to use canned tuna or fresh tuna steaks
A: Both options work well, and the choice depends on your preference and time. Canned tuna is convenient and budget-friendly, while freshly seared tuna steaks offer a superior texture and a more elegant, restaurant-quality presentation.
Q: Can I make this Keto Niçoise Salad ahead of time
A: You can prepare all the components ahead of time. Cook the green beans and hard-boiled eggs, and make the dressing. Store them in separate airtight containers in the refrigerator. For the best results, assemble the salad and dress it just before serving to prevent the lettuce from wilting.
Pro Tips
- Plunge the boiled green beans into an ice bath right after cooking — the shock stops them from overcooking and keeps them crisp and bright green.
- Make the dressing a few hours ahead so the shallots and fresh herbs fully infuse the oil for a deeper, more complex flavor.
- For fresh tuna, aim for a quick, hot sear — 1-3 minutes per side for a pink, tender center; an overcooked steak turns dry.
- Don't dress the whole salad until you're ready to serve, or the delicate lettuce leaves will wilt.
- MCT oil keeps the dressing keto-focused, but a high-quality extra virgin olive oil is a traditional, delicious alternative.
Frequently Asked Questions
Why doesn't this Niçoise salad have potatoes?
Potatoes are high in carbohydrates, so this keto version leaves them out and leans on avocado for the creamy element and healthy fats.
Can I use a different oil for the dressing?
Yes — extra virgin olive oil is the traditional alternative to MCT oil and makes a delicious lemon-herb dressing.
Is it better to use canned tuna or fresh tuna steaks?
Both work: canned tuna is convenient and budget-friendly, while seared fresh steaks give superior texture and a more elegant presentation.
Can I make this Keto Niçoise Salad ahead of time?
Cook the beans and eggs and mix the dressing ahead, storing each in separate airtight containers, then assemble and dress the salad just before serving.
Recipe card below.
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Keto Niçoise Salad
Ingredients
Method
- Method
- Prepare the Lemon-Herb Dressing: In a medium bowl or jar, whisk together the lemon juice, MCT oil, minced shallot, thyme, basil, oregano, and Dijon mustard.
- Season generously with Celtic sea salt and freshly ground black pepper.
- Set aside to allow the flavors to meld.
- Cook the Green Beans: Bring a medium pot of salted water to a rolling boil.
- Add the trimmed green beans and cook for 3-5 minutes until they are tender-crisp and bright green. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process.
- Once cooled, drain well and pat dry.
- Prepare the Tuna: If using canned tuna, drain it well. If using fresh tuna steaks, pat them dry and season with salt and pepper.
- Heat a grill or large skillet over medium-high heat.
- Sear the steaks for 1-3 minutes per side for a rare center, or longer to your desired doneness.
- Let rest before flaking or slicing.
- Toss the Base: In a large salad bowl, add the torn red leaf lettuce.
- Drizzle with about ¼ cup / 60 ml (2 fl oz) of the dressing and toss gently until the leaves are lightly coated.
- Assemble the Salad: Arrange the dressed lettuce on a large platter. Create artful mounds of the tuna, quartered hard-boiled eggs, blanched green beans, avocado chunks, sliced tomatoes, and olives over the lettuce.
- Final Touches: Drizzle the remaining dressing over the components, especially the tuna, eggs, and beans.
- Sprinkle the entire salad with rinsed capers and arrange anchovies on top, if using.
- Serve immediately.
- Don't dress the entire salad until you are ready to serve.
- Tossing the delicate lettuce leaves too early will cause them to wilt.
