Salmon Nicoise Salad
This recipe was created in collaboration with Regal Salmon.
I love a salad that stands on its own as a meal, one that you can feel comfortable serving guests without feeling like you’ve only made a salad! And this Salmon Nicoise is the perfect recipe!
Salmon Nicoise Salad
I love a salad that stands on its own as a meal, and this Salmon Nicoise is the perfect recipe!
Serves:
4
Prep time:
30 minutes
Cook time:
15 minutes
INGREDIENTS
- 20 small red potatoes
- 3 eggs
- 2 fillets (300g) smoked salmon
- 2 cups green beans, ends chopped
- 1 cup cherry tomatoes, sliced
- 1 cucumber, peeled and sliced
- 1 avocado, sliced
- 1 cup mixed olives
- 6 radishes, sliced
Dressing
- ¼ cup extra virgin olive oil
- ½ cup basil leaves
- 3 anchovies
- 1 lemon, juiced
- 1 clove garlic, crushed
- 3 spring onions, chopped
- 2 tbsp red wine vinegar
- Salt and pepper, to taste
METHOD
- Prepare the dressing by placing all ingredients in a blender or small food processor and blend until combined.
- Bring a large pot of water to the boil and season with salt. Add the potatoes and cook for about 14 minutes or until tender. At the last minute, throw in the green beans and cook for about 45 seconds. Drain and place the potatoes and green beans in an ice bath to prevent further cooking.
- To boil the eggs, heat a small pot filled with water and bring to a boil. Gently drop in the eggs and let them boil for 7 minutes. After cooking, plunge them in a bowl of room temperature or cold water to stop the cooking process.
- Assemble the salad by placing all ingredients on a serving platter and spoon over dressing. Season with salt and pepper and an extra drizzle of olive oil if desired.
Notes
Keto Option: Omit the potatoes or replace with roasted cauliflower or roasted radish.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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