We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here’s our process.
Greatist only shows you brands and products that we stand behind.Our team thoroughly researches and evaluates the recommendations we make on our site. To establish that the product manufacturers addressed safety and efficacy standards, we:
- Evaluate ingredients and composition: Do they have the potential to cause harm?
- Fact-check all health claims: Do they align with the current body of scientific evidence?
- Assess the brand: Does it operate with integrity and adhere to industry best practices?
Like salade niçoise with a California twist, this mixed green salad is full of flavor and filling enough to be a meal.
What to buy: This salad warrants a trip to the farmers’ market so you can use the best ingredients at their prime; trust us, it makes all the difference.
Since the tuna is highlighted in this dish, splurge for the thick fillets packed in oil like these from Ortiz.
Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green beans. If you can’t find them, substitute parcooked green beans or asparagus.
Oil-cured olives, with their intensely fragrant and briny flavor, are what make this salad. They can be found in gourmet groceries, but you can substitute good-quality brined olives if you can’t find oil-cured ones.
Game plan: It may take some time to chop up all the ingredients; try doing it in stages, preparing the haricot verts, radishes, hearts of palm, and olives in advance.
- Yields: 6 to 8 servings
- Difficulty: Easy
- Total: 5 mins
- Active: 5 mins
- 12 ounces mixed greens, washed and dried
- 8 ounces oil-packed tuna, drained and flaked into large pieces
- 4 ounces haricots verts, trimmed and cut into 1-inch lengths (about 1 cup)
- 6 medium radishes, trimmed, halved lengthwise, and thinly sliced
- 1 1/2 medium avocados, pitted and cut into medium dice
- 1/2 (14.5-ounce) can hearts of palm, drained, halved lengthwise, and thinly sliced crosswise
- 1/2 cup oil-cured olives, pitted and finely chopped
- 1/4 cup finely chopped fresh chives
- 2 tablespoons coarsely chopped fresh Italian parsley
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons sherry vinegar
- Combine all ingredients except vinegar in a large, nonreactive serving bowl, sprinkle vinegar over salad, and toss to combine. Taste and adjust seasoning as desired.
Beverage pairing: Geyser Peak Sauvignon Blanc, California. Geyser Peak’s Sauvignon Blanc has quickly become a California classic. Bright, clean, and high-toned with citrus and herbal notes, it’s a zippy wine with a light touch. All this makes it the perfect accompaniment for a salad that mixes sharp flavors, earthy notes, and some rich protein.