Crudité-Style Niçoise Salad //
Dairy Free, Dinner, Food, Gluten Free, Lunch, Salads & Bowls, Spring, Summer, Vegetarian


My Crudité Style Niçoise Salad is my favourite salad to make after a trip to the farmer’s market! There’s a ton of beautiful, seasonal produce available right now, and this simple salad lets the ingredients shine. I like to serve this salad crudité-style — that way everyone can take what they like and customize their plates. This is a girl dinner classic; a nutrition-packed, hearty salad that tastes just as good as it looks!




(Serves 4)


• 4 cups mixed greens
• 6 cups tomatoes (I like a variety of colours and sizes)
• 4 cups green beans
• 1 bag mini potatoes
• 2 avocados
• 2 cups assorted olives
• 4 large eggs

Note: Feel free to adjust this list to your taste! Add more or less of any ingredient, or substitute with whatever’s in season and looks good — I’ve made this salad with asparagus, cucumbers, peppers, etc.



• 1/4 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1/4 cup grainy Dijon mustard
• 1 tsp peppercorns
• 1 tsp dried thyme
• 1 tbsp fresh lemon juice




Add all ingredients to your Vitamix (or similar) and blend until smooth. Transfer half the vinaigrette to a serving dish and add it to your salad platter — I like to arrange the veggies around it. Reserve the other half of the vinaigrette to toss the potatoes in.



1. Start by boiling 2 medium pots of water. Add the mini potatoes one pot, and cook for 15 – 20 minutes, until tender (when they’re done they’ll float). In the other pot, add the eggs, cooking for 8-10 minutes.

2. In the meantime, start slicing and arranging the veggies on a large platter. This is the fun part! I like to make rows, or arrangements around the dressing.

3. Prepare an ice bath for the eggs by adding cold water and ice to a bowl; add the cooked eggs to the ice bath to cool. Once the potatoes are cooked, strain them over a colander and allow to cool.

4. Trim the green beans and add to a pot of boiling water to blanch, cooking for about 3 minutes (you’ll know when the beans are cooked because they’ll turn bright green).

5. When the beans are done, remove the eggs from the ice bath and add the beans to cool. The potatoes and eggs will now be cool enough to slice.

6. After the potatoes are cool, slice in halves and toss with about half of the vinaigrette. Then, slice the eggs, and remove the green beans from the ice bath.

7. Add the potatoes, eggs and green beans to the serving platter. Serve immediately.



There’s plenty of protein in this salad without meat — but a nice piece of grilled ahi tuna or salmon would be a perfect accompaniment to this dish!


What are your favourite spring salads? I’m always on the hunt for new salad ingredient combinations, so leave me a comment, I’d love to hear from you! And if you try my Crudité Style Niçoise Salad, let me know how you like it.


Disclaimer: This post is not sponsored, and contains my genuine thoughts and recommendations. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Your purchases help to support!

Thank you to The Calgary Herald for featuring this recipe.

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    This salad look divine. Love to try different salad recipes. Green salad can be good, but a little bit boring.

    • Reply Justine May 11, 2016 at 5:56 pm

      Thanks so much, Caroline! If you do make it, please let me know how it goes. 🙂

  • Reply Dana May 11, 2016 at 8:50 pm

    Oh jeez, Justine. This looks SO good. I love how it manages to be simultaneously simple yet elegant. I’m such a sucker for hard boiled eggs in salads, and those big kalamata olives look so perfect, garlicky, and juicy! I want to dig RIGHT IN.

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      Thanks, girl! Like I mentioned, it’s an oldie but a goodie. 🙂 I just made it on Monday — it’s a great salad to serve at dinner parties.

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