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 483 · Prot 43 · Carbs 25 · Fat 26
Low Carb
Calorie Smart
20 min
Nicoise salad originates from Nice, France. It's typically served with tuna, but this recipe uses hot smoked salmon!
Cals 483 · Prot 43 · Carbs 25 · Fat 26
Low Carb
Calorie Smart
Ingredients
Salad
Hot smoked salmon
6*
250 Grams
Snow peas
100 Grams
Baby gem lettuce
1 Piece
Cherry tomatoes
150 Grams
Red radish
125 Grams
Organic 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
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 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 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!).
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.
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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