Smoked Salmon Salad Nicoise Style
Elevate your salad game with this vibrant Smoked Salmon Salad Nicoise Style, a fresh and flavorful twist on the traditional French classic. Perfect for brunch, lunch, or a light dinner, this recipe features silky smoked salmon paired with tender baby potatoes, crisp green beans, juicy cherry tomatoes, and creamy eggs, all nestled atop a bed of mixed greens. Kalamata olives and zesty capers add briny depth, while a tangy lemon-Dijon vinaigrette ties everything together beautifully. Ready in just 30 minutes, this elegant, protein-packed dish is as nutritious as it is delicious. Serve it as a stunning centerpiece at your next gathering or a quick, wholesome meal for two. Keywords: smoked salmon salad, Nicoise-style salad, lemon Dijon vinaigrette, healthy salad recipe, quick salad recipe.
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Recipe Information
Ingredients
- 200 grams Smoked salmon
- 300 grams Baby potatoes
- 150 grams Green beans
- 150 grams Cherry tomatoes
- 100 grams Mixed greens
- 2 Eggs
- 50 grams Kalamata olives
- 1 tablespoon Capers
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
Instructions
Bring a medium pot of salted water to a boil. Add baby potatoes and cook for 12-15 minutes, or until tender when pierced with a fork. Drain and allow to cool slightly before slicing them in halves.
In the same pot, bring fresh water to a boil and blanch the green beans for 2-3 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Place eggs in a small saucepan, cover with water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 7 minutes for medium yolks. Drain, peel, and slice into halves.
Prepare the vinaigrette by whisking together Dijon mustard, lemon juice, olive oil, sea salt, and black pepper in a small bowl. Adjust seasoning to taste.
Assemble the salad by laying a bed of mixed greens on a large serving platter or individual plates. Arrange the sliced potatoes, blanched green beans, cherry tomatoes (halved), eggs, Kalamata olives, and capers around the greens.
Tear or slice the smoked salmon into bite-sized pieces and distribute over the salad.
Drizzle the salad with the lemon-dijon vinaigrette and gently toss if desired. Serve immediately.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 13.1 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 36.2 mcg | 181% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2753 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
