Salmon Nicoise Salad is an easy, healthy, and delicious meal that comes together in a flash! It’s the perfect option when you need to have dinner on the table quickly but still want something nutritious with lots of flavor. This versatile salad can be customized for whatever veggies and other toppings you have on hand, making it a great way to use up any leftovers you may have in your fridge. Plus, its simple ingredients mean this dish is affordable and accessible no matter what your budget or dietary restrictions are!
Recipe
2 salmon filets (4.5 oz. each)
10.5 oz. green beans, trimmed
2 eggs
10 black olives
2 tbsp. coconut yogurt
1 tbsp. apple cider vinegar
salt & pepper
How to Prepare
Place the salmon skin side down in a colander over a pan of boiling salted water. Cover and steam for 10 minutes.
Cook the trimmed beans in boiling water for 6 minutes. Then boil the eggs for 5–6 minutes.
Blend the olives into a paste with a hand mixer and mix half of them with the coconut yogurt, 1 tablespoon of vinegar and salt and pepper.
Toss the cooked beans with the coconut yogurt dressing and divide between 2 plates.
Peel and cut the eggs into quarters. Flake the salmon over the beans and arrange the eggs on top.
Dot the remaining black olive paste over the salad. Season to taste with salt and pepper and serve.
