Smoked Salmon Nicoise Salad
A fin twist on the original with smoked salmon, edamame and balsamic based vinaigrette.
Servings: 1 serving
Ingredients
- 2 cups lettuce - green leaf or romaine chopped
- 1/4 cup tomatoes - cut into bite size pieces
- 1/2 potato or ~1/3 cup - baked or boiled cut into bite sized chunks, use red, gold or russet
- 1/4 cup unshelled edamame or mukimame - cooked and cooled
- 1/4 cup smoked salmon - shredded or cut into bite size pieces depending on your type of smoked salmon
- 1/4 cup nicoise olives or green Kalamata or black olives - seeds removed if possible
- 1 soft boiled egg - add egg to water then bring water to a boil after it reaches a boil, cover pot, turn off heat and let it cook for 7 minutes for a jammy centered egg.
- For the salad dressing:
- 1 tablespoon red onion - finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- pinch of salt
- pinch of black pepper
- pinch of sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Cook your unshelled edamame, potato and boil your soft boiled egg.
- In a bowl with enough room for 1 large salad, add lettuce, tomatoes, potatoes, edamame, smoked salmon, olives and soft boiled egg in the bowl.
- In a small bowl, add minced red onion, dijon mustard, thyme, salt, black pepper, sugar, balsamic vinegar and olive oil and whisk together.
- Pour over salad and enjoy!