SERVES
ACTIVE TIME
TOTAL TIME
This salad is inspired by the classic Niçoise (pronounced NEEswahz) but built with whatever you’ve got on hand—especially leftovers from our sheet pan fish dinner (p. 282). It’s fresh, proteinpacked, and a great way to turn odds and ends in the fridge into something that feels intentional and satisfying. Didn’t make the sheet pan dinner? No problem. Sauté whatever veggies you’ve got lying around and swap in tinned fish like tuna, sardines, or mackerel for a fast, flavor-packed lunch.
SALAD
3 cups mixed greens
8 ounces leftover or tinned cooked fish, flaked into bite-sized pieces
½ cup leftover diced zucchini or other cooked veggies
¼ cup roughly chopped green olives
2 hard- or soft-boiled eggs, halved
1 lemon, cut into wedges
red wine vinaigrette (below)
OPTIONAL ADD-INS
1 large avocado, pitted and sliced
1 cup fingerling potatoes, boiled until tender and sliced in half
1 medium tomato, diced
1 persian cucumber, diced
2 tablespoons capers
RED WINE VINAIGRETTE
¼ cup red wine vinegar (try homemade, p. 335)
½ cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried herbs of choice (e.g. oregano, thyme, or Italian blend)
1 teaspoon sea salt
SERVES
ACTIVE TIME
TOTAL TIME
This salad is inspired by the classic Niçoise (pronounced NEEswahz) but built with whatever you’ve got on hand—especially leftovers from our sheet pan fish dinner (p. 282). It’s fresh, proteinpacked, and a great way to turn odds and ends in the fridge into something that feels intentional and satisfying. Didn’t make the sheet pan dinner? No problem. Sauté whatever veggies you’ve got lying around and swap in tinned fish like tuna, sardines, or mackerel for a fast, flavor-packed lunch.
Add all ingredients to a mason jar and shake vigorously until emulsified. Store in the fridge for up to 1 week—shake before using.
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© eating for life 2026
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