Nicoise Salad

with Hot Smoked Salmon

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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.

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

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

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

photo

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.

photo

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. 

photo

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.

photo

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!). 

photo

5 Toss salad

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

photo

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

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
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