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Salad Nicoise with Mango Dressing

Salad Nicoise with Mango Dressing

Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 servings
Author Liza Agbanlog


  • 2 handfuls French green beans, trimmed and cut in halves
  • 1 small carrot, peeled and julienned
  • 8 small potatoes, rinsed and cut in halves
  • 1 can (120 g) flaked tuna, drained
  • 3 hard-boiled eggs, cut in quarters
  • 8 cherry tomatoes, cut in halves
  • Balsamic glaze (optional), for serving

Mango dressing:

  • ½ ripe mango
  • 1 ½ tablespoons white wine
  • 2 tablespoons olive oil
  • ½ teaspoon sweet paprika
  • 1 teaspoon onion powder
  • Sea salt and freshly cracked black pepper to taste


  • Fill a small saucepan with a few inches of water and bring to a boil over medium heat. Add a generous pinch of salt and then add the green beans and carrots. Cook for 2 minutes or until crisp-tender. Drain well, pat dry and set aside.
  • Return the water to a boil, then add the potatoes and cook for about 8 minutes or until tender. Drain and place in a mixing bowl.
  • Make the dressing: Coarsely chop the flesh of the mango and then place in a blender, along with the wine, oil, paprika and onion powder. Puree until smooth. Season with salt and pepper to taste.
  • Pour all but ¼ cup of dressing over the potatoes, then add the drained beans, carrots and tuna. Add the tomatoes and toss gently to coat. Season with salt and pepper, as needed.
  • Divide the dressed vegetable mixture among individual plates and then finish off with the egg quarters, a drizzle of remaining dressing and a drizzle of balsamic glaze, if using.


Recipe source: Bonnie Benwick as featured in the March 29, 2017 edition of The Province