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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.

Source: EatingWell Magazine, May/June 2007


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

271 calories; protein 17.4g; carbohydrates 39.4g; dietary fiber 7.4g; sugars 6.4g; fat 5.9g; saturated fat 1.1g; cholesterol 16.8mg; vitamin a iu 3897.5IU; vitamin c 62.6mg; folate 147.4mcg; calcium 118.6mg; iron 3.8mg; magnesium 65.7mg; potassium 845.9mg; sodium 598.5mg; thiamin 0.2mg.

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