Nicoise Salad
with Hot Smoked Salmon
Instructions
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.
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.
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.
4 Make dressing
Meanwhile, in a small bowl, whisk together the Dijon mustard, red vinegar, agave, salt, black pepper and olive oil. Keep whisking until the dressing is emulsified. Add the shallots and garlic (don't like raw garlic? Go easy!).
5 Toss salad
Toss the baby spinach, baby gem lettuce, snow peas, cherry tomatoes, red radish and Kalamata olives in the dressing.
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.
Nicoise salad originates from Nice, France. It's typically served with tuna, but this recipe uses hot smoked salmon!
Cooking Time: 20 min
Cals 371 · Prot 35 · Carbs 21 · Fat 16
Gluten-Free
Dairy-Free
Ingredients
Salad
Dressing
Nicoise salad originates from Nice, France. It's typically served with tuna, but this recipe uses hot smoked salmon!
Cooking Time: 20 min
Cals 371 · Prot 35 · Carbs 21 · Fat 16
Gluten-Free
Dairy-Free
Instructions
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.
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.
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.
4 Make dressing
Meanwhile, in a small bowl, whisk together the Dijon mustard, red vinegar, agave, salt, black pepper and olive oil. Keep whisking until the dressing is emulsified. Add the shallots and garlic (don't like raw garlic? Go easy!).
5 Toss salad
Toss the baby spinach, baby gem lettuce, snow peas, cherry tomatoes, red radish and Kalamata olives in the dressing.
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.
Ingredients
Salad
Dressing
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