Salmon niçoise salad
2
Points®
Total time: 14 min • Prep: 14 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This world-famous salad from the French Riviera gets a fresh new variation when canned salmon, a terrific source of calcium, replaces the traditional tuna. Only 14 minutes to put together, this super fast composed salad is eye-catching enough for a lunch party and a perfect cool dish for hot summer days. The mixture of veggies, salmon and eggs makes this salad super filling and suitable for both lunch and dinner. Bring your family into plating process by challenging each member to see who can make the most beautiful composition of the ingredients.
Ingredients
Canned salmon
6 oz, drained, red variety
Mixed greens
4 cup(s), mesclun variety
Plum tomato
4 medium, quartered
Uncooked string beans
1 cup(s), cut into pieces, (2-inch lengths) trimmed, fresh, and steamed
Egg
2 large egg(s), hard-cooked and quartered
Olives
12 olive(s), small, niçoise variety
Capers
2 tsp, drained and rinsed
Fresh parsley
1 Tbsp, fresh, chopped
Red wine vinegar
2 Tbsp
Olive oil
1 Tbsp
Dijon mustard
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Instructions
1
Place the salmon in a small bowl. Discard any skin; then mash the fish and its bones with a fork.
2
Arrange the mesclun, tomatoes, and green beans on 4 plates. Arrange the salmon and 2 egg quarters on each plate, scatter each serving with the olives and capers, and sprinkle with the parsley.
3
Combine the vinegar, oil, mustard, salt, and pepper in a small bowl; drizzle over the salads. Yields 1 salad per serving.
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