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  • March 08, 2017 3 min read

    One of my greatest pleasures in life is sitting at a sidewalk cafe on a sunny day with a fresh, vibrant Niçoise Salad. The crunch of al dente green beans with the salty umami of olives and the sweetness of ripe tomatoes makes for one of the most flavorful and interesting salads there is. It’s a toothsome treat that happens to be good for you and a delightful surprise- it can now be included in your juice cleanse regimen!

    The History of the Niçoise Salad

    However, the Niçoise Salad of today is quite different from how it originally was intended. Did you know that Niçoise means “in the style of Nice,” which meant that this was a salad meant to be filled with the fruits of the Mediterranean sun. This was a raw salad filled with ripe, sweet tomatoes, crunchy cucumbers, peppers, onions and even artichokes. But in order to make it a proper Niçoise salad, it must prominently feature their local salty anchovy filets, garlic and local olives. Cooked veggies were a no-no, so the trademark potatoes and greens beans that we’ve come to know and love were surprisingly absent from the traditional Niçoise. Here is a recipe that is similar to the original Niçoise salad, for those who enjoy a garlicky, pungent anchovy-filled salad.

    The Modern Niçoise Salad Recipe

    For those of us who enjoy the Niçoise Salad of today, we have adapted a modern version that can be enjoyed at any time of year, especially for the upcoming cleanse season for spring and summer. This salad features fresh greens with the delightful umami of mediterranean capers and olives, along with the satisfying crunch of the haricot verts that so many of us have come to love. In order to make it cleanse-friendly, we made a slight adaptation and removed the hard-boiled eggs, but they can always be included if you are not doing a cleanse. Make sure to include this salad as part of your Smart Pressed Juice Cleanse Clean Meal of the day!

    Smart Pressed Cleanse Niçoise Salad


    1 cup haricot verts, chopped into halves

    2 young Yukon Gold Potatoes

    1 wild caught salmon or tuna fillet, broiled medium rare and sliced

    2 T. capers

    ¼ cup green olives

    7 ripe cherry tomatoes

    2 cups mixed greens or lettuce (butter or hearts of romaine)


    4 T. Organic EVOO

    2 T. dijon mustard

    1 small lemon, juiced

    1 T. chopped fresh thyme

    1 garlic clove, finely chopped

    Salt and Pepper
    Whisk the mustard, garlic, lemon juice, thyme, salt and pepper in a bowl. Whisk in EVOO until smooth.

    Bring the potatoes to a boil in a medium saucepan with heavily salted water. Cook until tender, about 10 minutes. Drain in colander and let cool. Slice potatoes into quarter inch slices and drizzle with EVOO and season with salt.

    Reuse saucepan and bring water to a boil. Add the haricot verts to the boiling water and cook until bright green and crisp, about 2 – 3 minutes. Plunge into ice bath immediately.

    Toss the greens and tomatoes into a large bowl and drizzle with half the dressing. Gently toss until evenly coated. Place the greens onto a plate and arrange the haricot verts and tuna or salmon slices on top. Drizzle with the remainder of the dressing and top with the sliced potatoes, olives and capers. Season with salt and pepper and enjoy!


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