This colorful platter salad with origins in the south of France makes a well-balanced and satisfying hot-weather meal. Coating the potatoes in dressing while they are still hot helps them absorb the flavors.

Patsy Jamieson
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

25 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes to the basket; cover and steam until tender, 10 to 12 minutes. Transfer the potatoes to a medium bowl. Add vinaigrette and toss gently with a flexible spatula to coat. Let the potatoes stand in the dressing for a minute or two. Using a slotted spoon, transfer the potatoes to a platter or divide between 2 plates.

  • Add green beans to the steamer basket, cover and steam until tender-crisp, 4 to 6 minutes. Rinse under cold running water to stop the cooking.

  • Arrange the green beans, chickpeas, tomatoes, tuna, and eggs on the platter (or plates). Drizzle the remaining dressing from the bowl over the salad. Garnish with parsley, if desired.

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Nutrition Facts

471 calories; protein 19g 38% DV; carbohydrates 30g 10% DV; dietary fiber 7g 28% DV; sugars 8g; fat 31g 48% DV; saturated fat 5g 25% DV; cholesterol 176mg 59% DV; potassium 711mg 20% DV; sodium 476mg 19% DV.