a classic salad niçoise made even easier!



  • 4 to 6 mini Yukon gold potatoes
  • 4 ounces fresh green beans, trimmed
  • 1 (4 ounce) package Revol Greens® Organic Green Leaf Crunch
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, halved
  • 6 hard boiled eggs, quartered
  • 1 medium shallot, thinly sliced
  • 3 tablespoons capers
  • 2 (5 ounce) cans albacore tuna, drained
  • Kosher salt and coarse black pepper

Basil Vinaigrette

  • Fresh basil
  • 1 small garlic clove, minced
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper flakes


  1. Bring a medium pot of water to a boil. Salt liberally and then add the potatoes. Cook until just about fork tender, 5 to 8 minutes.
  2. Using a slotted spoon, remove the potatoes and transfer to a cutting board.
  3. Once the potatoes have cooled, cut into ½-inch slices and set aside.
  4. Return the water to a boil and add the green beans, cooking until bright green, about 4 minutes. Immediately transfer to a bowl filled with ice water and allow to cool completely.
  5. To assemble the salad, spread out the Revol Greens® Organic Green Leaf Crunch onto a large serving platter. In neat rows (or scattered around depending on your taste), top with the sliced potatoes, green beans, cherry tomatoes, olives, eggs, shallot, capers and flaked tuna.
  6. Sprinkle with salt and plenty of black pepper.

Recipe created by @jonjon33.