Try This So-Good Nicoise Salad With Salmon

There are lots of variations of the classic nicoise salad, and one of my favorite alterations is to use salmon instead of tuna (though it is a very good salad with tuna, canned or fresh, or with grilled chicken or without meat). The classic nicoise also calls for olives, which I sometimes use but didn’t include in this recipe. For me, the must-have nicoise staples are boiled eggs, red onion, new potatoes and lightly cooked green beans. From there, you can’t go wrong no matter how you tinker with the rest.

I enjoy that this salad has a combination of cooked and raw ingredients. It’s a very satisfying and nutritious meal and a favorite around our house.

Ingredients:

Mixed greens

1/2 cup red onion, thinly sliced

4 hard boiled eggs, thinly sliced

1/2 lb green beans

2 cups small golden potatoes

Olive oil

Avocado

8-9 oz filet of salmon

Dressing of your choosing. I like green goddess dressing or olive oil and balsamic. Vinaigrettes of many kinds work well.

Instructions:

Preheat the oven to 400.

Season salmon with salt and pepper and bake for about 12 minutes, until salmon is cooked to your liking. Set aside.

Boil potatoes whole until potatoes start to soften but are not fully cooked. Drain and slice potatoes. Heat olive oil in a saute pan over medium heat and saute potates until they are cooked through and are nicely browned on the outside.

Steam or parboil the green beans until cooked but still crisp.

Assemble your salad with greens, thin sliced red onion, sliced hard boiled eggs, avocado, potatoes, green beans and salmon. Dress with a dressing of your choosing and enjoy :)

Serves 3

*Use this recipe as a guide, and use more or less of an ingredient you like.