Salad Nicoise in a Jar

1 salad
30 Minutes

I usually eat a big bowl of salad for lunch, when I am working from the office. If I eat a big meal, I get bloated and tired (TBH, not as nice as my normal self).

I bring a bowl, and a chopping board and veggies from home and carry it around everyday, just to make it fresh. When I came across this idea, it inspired me to pre-cut my salad and bring it in a jar. I don't carry around a lot of equipment and more importantly- it is sealed and fresh.

One of my favourites is a Nicoise Salad. A salad from Nice (France), traditionally made out of tomatoes, lettuce, hard-boiled egg, Niçoise olives and tuna, dressed with olive oil and mustard (I add caesar salad dressing).

This is what it used to look like, before the jar. Not as a appealing, and honestly - I eat with my eyes first, mouth second.

First, I put eggs to boil on the stove. Next, I placed the green beans in a bowl with water in the microwave for 5 minutes. Then, I washed all veggies an dried it out with a paper towel to remove dirt etc. I was tempted to add carrot to the salad, but I decided not to as it would balance off the tuna-egg-veggies ratio. I usually chop the lettuce into long strips and all the veggies into tiny cubes. Each was left on a different part of the chopping board, to be placed in layers in the jar.

I layered up the jar. From bottom to top: Lettuce and baby leaves, tomatoes, olives, hard-boiled egg, chopped green beans, tuna steak, avocado, cucumber (not part of the traditional salad but I like adding it) and spring onion. On top I squeezed half a lemon and a pinch of vinegar and sealed it up. The salad dressing and salt was added right before serving.

Salad Nicoise in a Jar

Recipe details

  • 1 salad
  • Prep time: 20 Minutes|Cook time: 10 Minutes|Total time: 30 Minutes


For the salad jar



Boil and microwave

Boil the egg for 10 minutes
place in the microwave the green beans for 5 minutes

Cut veggies

Cut all veggies and do not mix it together
layer up the jar with one veggie per layer


  • Make the dressing in a different bowl and add it before serving.
  • Not adding salt to freshly cut veggies keeps them fresh longer.

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