Nicoise Salad

with Hot Smoked Salmon
Nicoise salad originates from Nice, France. It's typically served with tuna, but this recipe uses hot smoked salmon!
Cals 371 · Prot 35 · Carbs 21 · Fat 16
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
photo
Nicoise salad originates from Nice, France. It's typically served with tuna, but this recipe uses hot smoked salmon!
Cals 371 · Prot 35 · Carbs 21 · Fat 16
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Hot smoked salmon
250 Grams
Snow peas
100 Grams
Baby gem lettuce
1 Piece
Cherry tomatoes
150 Grams
Red radish
125 Grams
Eggs
2 Piece
Baby spinach
40 Grams
Kalamata olives
40 Grams
Dressing
Shallots
1 Piece
Garlic cloves
1 Piece
Dijon mustard
6 Grams
Red vinegar
15 ML
Agave syrup
10 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
3 Tbsp

Tips for fussy eaters

Swap the smoked salmon for grilled chicken.

Pro tip

Don't dress your salad too far in advance or it will go soggy.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Bring a pot of salted water to a boil. Meanwhile, trim the snow peas and slice them diagonally. Halve the cherry tomatoes. Quarter the radishes. Peel and finely slice the shallots. Peel and mince the garlic.
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2 Blanch snow peas

Once the pot of water is boiling, blanch the snow peas for 1-2 min. Remove the snow peas using a slotted spoon or tongues and place them under running cold water. Keep the pot on the heat. 
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3 Boil eggs

Add the eggs to the boiling water. Cook for 5-7 min or until cooked to your liking. Drain, run under cold water. Once cool, peel and chop into quarters. Chop the gem lettuce.
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4 Make dressing

Meanwhile, in a small bowl, whisk together the Dijon mustardred vinegar, agavesalt, black pepper and olive oil. Keep whisking until the dressing is emulsified. Add the shallots and garlic (don't like raw garlic? Go easy!). 
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5 Toss salad

Toss the baby spinachbaby gem lettucesnow peascherry tomatoesred radish and Kalamata olives in the dressing
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6 Serve

Divide the salad among plates and top with the eggs. Flake the salmon over the top. Season with salt and black pepper.

Tips for fussy eaters

Swap the smoked salmon for grilled chicken.

Pro tip

Don't dress your salad too far in advance or it will go soggy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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