Advertisement

Smoked Salmon Salad Niçoise

May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.4 (39 votes)

This twist on a classic salade Nicoise 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.



READER'S COMMENT:
"I liked this version even better than traditional tuna salad nicoise! My husband loved it too! "
Smoked Salmon Salad Niçoise Recipe

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon freshly ground pepper
  • 6 cups mixed salad greens
  • 1/2 small cucumber, halved, seeded and thinly sliced
  • 12 small cherry or grape tomatoes, halved
  • 4 ounces smoked salmon, cut into 2-inch pieces

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Store the potatoes and beans (Step 1) in an airtight container in the refrigerator for up to 2 days.

Nutrition

Per serving: 291 calories; 7 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 40 g carbohydrates; 19 g protein; 9 g fiber; 651 mg sodium; 1092 mg potassium.

Nutrition Bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv), Calcium (15% dv), high omega-3s.

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 3 vegetable, 1 1/2 lean meat



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner