Smoked Salmon Nicoise Salad

No ratings yet

Smoked Salmon Nicoise Salad

A twist on the classic, this protein-packed smoked salmon nicoise salad is made with green beans, kalamata olives, and hard boiled eggs then drizzled with a honey dijon vinaigrette.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 371kcal

Author Liz Della Croce

Ingredients

1 pound baby potatoes
4 cups baby arugula
8 ounces smoked salmon Big O’ Smokehouse
4 large eggs hard-boiled, halved
1 cup cooked green beans
1 large beefsteak tomato cut in large cubes
½ cup red onion thinly sliced
24 kalamata olives pitted

Honey Dijon Vinaigrette

¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon dijon mustard
1 clove garlic
1 teaspoon honey
salt and pepper to taste

US Measurements - Convert to Metric

Instructions

Prepare potatoes according to package instructions and set aside.
1 pound baby potatoes
Scatter arugula leaves on a large platter and top with prepared potatoes, flaked smoked salmon, eggs, tomato, red onion, kalamata olives and green beans.
4 cups baby arugula, 4 large eggs, 1 cup cooked green beans, 1 large beefsteak tomato, 1/2 cup red onion, 24 kalamata olives, 8 ounces smoked salmon
In a small bowl, whisk together the honey dijon vinaigrette. Check for seasoning and adjust accordingly. When you're ready to serve, drizzle the vinaigrette all over the platter.
1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 clove garlic, 1 teaspoon honey, salt and pepper

Notes

Serving Size: 1/4 of the platter. This salad can be prepped ahead but keep the dressing reserved on the side and don't dress until right before you plan to serve the salad.

Nutrition