Smoked Salmon Salad Nicoise

Smoked Salmon Salad Nicoise

4 Reviews
From: EatingWell Magazine, May/June 2007

This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ½ small cucumber, halved, seeded and thinly sliced
  • 12 small cherry or grape tomatoes, halved
  • 4 ounces smoked salmon, cut into 2-inch pieces
  • 8 ounces small red potatoes, scrubbed and halved
  • 6 ounces green beans, preferably thin haricots verts, trimmed and halved
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried dill
  • ¼ teaspoon freshly ground pepper
  • 6 cups mixed salad greens


  • Active

  • Ready In

  1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
  2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
  3. Divide the salad and smoked salmon between 2 plates.
  • Make Ahead Tip: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.

Nutrition information

  • Per serving: 271 calories; 6 g fat(1 g sat); 7 g fiber; 39 g carbohydrates; 17 g protein; 147 mcg folate; 17 mg cholesterol; 6 g sugars; 0 g added sugars; 3,897 IU vitamin A; 63 mg vitamin C; 119 mg calcium; 4 mg iron; 598 mg sodium; 846 mg potassium
  • Nutrition Bonus: Vitamin C (105% daily value), Vitamin A (78% dv), Folate (37% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 3 vegetable, 1½ lean meat

Reviews 4

January 15, 2018
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By: JulieFranke
The simplicity, flavor and nutritional value make this salad a home run. The only changes I made were to replace the green beans with asparagus spears , I used yellow potatoes instead of red, and combined half golden cherry tomatoes with red; due to what I had on hand. I served the dish with onion bread. Delicious!
May 22, 2010
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By: tamrafeito
I liked this version even better than traditional tuna salad nicoise! My husband loved it too!
September 28, 2009
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By: EatingWell User
Not your average salad, but tasty! I stuck a rosemary stem w/ leaves in with the potatoes while they were steaming, which made the potatoes very flavorful. This works best as lunch - for me it was too light for dinner. Anonymous
September 28, 2009
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By: EatingWell User
This was VERY good! I was very surprised. I'm not much of a healthy eater, but I'm trying. Usually its just alright food. But this is very good. I've never heard of potatoes in my salad before or green beans but they were very good. Just the right touch to fill you up fast. Double thumbs up for this baby! , Wausau, Wi
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