Description
This Nicoise Mason Jar Salad is a beautifully layered, fresh, and flavorful salad perfect for meal prepping and on-the-go lunches. Featuring tender green beans, golden potatoes, canned tuna, hard-boiled eggs, kalamata olives, fresh parsley, and peppery baby arugula, all tossed with a zesty lemon vinaigrette. The ingredients are conveniently assembled in mason jars for a portable and visually appealing meal ready in just 30 minutes.
Ingredients
Salad Ingredients
- 2 cups small gold or red potatoes
- 2 cups haricot vert green beans (French green beans)
- 1 cup chopped cherry tomatoes
- 12 ounces canned tuna
- 4 hard boiled eggs (chopped or sliced)
- ½ cup kalamata olives (chopped)
- ¼ cup fresh parsley
- 8 cups baby arugula
Lemon Vinaigrette Dressing
- 3 tablespoons lemon juice
- 6 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Boil potatoes: Place the potatoes in a pot and cover them with cold water by at least 2 inches. Add a pinch of salt. Bring to a boil over medium-high heat and cook for 10-15 minutes or until a fork easily pierces the potatoes. Drain with a slotted spoon and rinse under cold water to stop the cooking process.
- Boil green beans: Using the same boiling water, add the green beans and cook for about 5 minutes until tender but still crisp. Drain and immediately run under cold water or place in an ice water bath to preserve their bright color and texture.
- Chop vegetables: Allow the potatoes and green beans to cool sufficiently. Then, chop the potatoes into halves or quarters and prepare the tomatoes and olives as needed.
- Make dressing: In a small bowl or glass jar, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until emulsified and well combined.
- Assemble salads: Arrange four wide-mouth 32-ounce mason jars. Start by adding 3 tablespoons of the lemon vinaigrette to each jar as the bottom layer. Then layer ½ cup of potatoes, ½ cup of green beans, ¼ cup of tomatoes, 4 ounces of tuna, one hard boiled egg, chopped olives, parsley, and finish with baby arugula on top.
- Store and serve: Seal the mason jars with lids and refrigerate until ready to eat. When ready to serve, shake the jar well to distribute the dressing, then pour the contents into a serving bowl and enjoy.
Notes
- Use small potatoes for faster boiling and better portion control.
- To save time, hard boil eggs in advance or buy pre-cooked eggs.
- The salad layers help keep the arugula from wilting; keep the dressing at the bottom until serving.
- You can swap baby arugula with baby spinach or mixed salad greens if preferred.
- This salad can be made a day ahead and keeps well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
