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!
451 Reviews
Cals 483 · Prot 43 · Carbs 25 · Fat 26
Quick & Easy
Low Carb
Calorie smart
Try Hello Chef Now
20 min
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!
451 Reviews
Cals 483 · Prot 43 · Carbs 25 · Fat 26
Quick & Easy
Low Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Salad
Hot smoked salmon 6*
250 Grams
Snow peas
100 Grams
Baby gem lettuce
1 Piece
Cherry tomatoes
150 Grams
Red radish
125 Grams
Eggs 5*
2 Piece
Baby spinach
40 Grams
Kalamata olives
40 Grams
Dressing
Shallots
1 Piece
Garlic cloves
1 Piece
Dijon mustard 13*
6 Grams
Red vinegar
15 ML
Agave syrup
10 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Olive oil
3 Tbsp

Allergens

*6 Fish, *5 Eggs, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2022 / 483
Fats (g) 26.2
of which saturated (g) 6
Carbohydrates (g) 25
of which sugars (g) 14.3
Fibers (g) 6.3
Proteins (g) 42.5
Salt (g) 3.3
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Prep vegetables

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.
Blanch snow peas

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 and place them under running cold water. Keep the pot on the heat.
Boil eggs

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.
Make dressing

4 Make dressing

Meanwhile, in a large bowl, whisk together the Dijon mustard, red vinegar, agave, salt, black pepper and olive oil. Add the shallots and garlic (don't like raw garlic? Go easy!).
Toss salad

5 Toss salad

Toss the baby spinach, baby gem lettuce, snow peas, cherry tomatoes, red radish and Kalamata olives in the dressing.
Tip! Don't dress your salad too far in advance or it will become soggy.
Serve

6 Serve

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