Nicoise Salad is almost always a great choice and when made Low Carb and with quick and easy canned Wild Salmon, an even better and easier one!
Seattle has been delivering on yet another spectacular Spring. The windows have been open, it’s been above 70F a couple of days and I have been cravings salad around the clock.
Both of my boys (6 and almost 15 months) love Salmon so I plan some type of Salmon dinner about once a week. While we eat our fair share of fresh and frozen wild caught Alaskan Salmon, I like to keep canned on hand for dishes like this and this.
This Low Carb Salmon Nicoise Salad was inspired by this stunning Nicoise Salad that was lunch at the Appetites and Apertures Food Photography Workshop I attended. How good does that look!? P.S. The workshop rocked and was amazing. Highly recommend.
I had a notebook out and was taking notes about aperture, ISO and all of the other camera setting related stuff that usually confuses me (no joke) and I made a note, “eat more nicoise salad”.
Later on that evening when I was going back over my notes, I saw it and laughed. And then thought about how I could make a delish Nicoise Salad that would make all of my boys happy and would be able to be executed in less than 30 minutes.
Canned Wild Alaskan Salmon. Obvs. No real cooking involved here. I mean, you do have to hard boil eggs, roast the radishes (but for 10 min) and blanch the green beans but you could easily do one or all of those tasks one to two days in advance. Which would make this about a 15-minute dinner.
Either way, I know you are going to love it!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 pound arugula
- pinch kosher salt
- freshly ground black pepper
- 1 pound red radishes
- 2 teaspoons avocado or olive oil
- 1/2 pound haricot vert, blanched
- 1/2 pound cherry tomatoes, halved
- 4 hard boiled eggs, halved
- 40 Nicoise olives
- 1 large (about 15 ounces) ounces can Wild Alaskan Salmon, drained
- 1 green onion, thinly sliced (optional)
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Herbs de Provence
- 1/4 teaspoon kosher salt
- pinch freshly ground black pepper
- You can do most of the prep work (make dressing, hard boil eggs, blanch green beans, roast radishes) 1 to 2 days ahead of time but here are directions in real time.
- Preheat oven to 450F.
- Trim ends of radishes and quarter. Toss with avocado oil and a pinch of salt. Place onto a baking sheet and roast for 10 to 12 minutes, turning once. Remove and allow to cool.
- Bring a pot of water to a rolling boil. At the same time, set up a large ice bath (pot or bowl with ice and cold water) in or next to the sink.
- Once boiling, drop in haricot vert for 1 minute. Drain and then toss drained green beans into ice bath to chill, stop the cooking and set the color. After a few minutes (when they are totally chilled), drain and set aside.
- Mix all ingredients for dressing into a glass jar with a lid and shake until well combined.
- To assemble the salad, sprinkle the arugula with a bit of salt and pepper and toss with half of the dressing.
- Layer the radishes, haricot vert, tomatoes, eggs, olives and drained salmon. Finish with remaining dressing and a sprinkle of sliced green onions. Serve and Enjoy!