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Smoked Salmon Nicoise Salad
with eggs / olives / tomatoes / cucumbers

Active: 40 Total: 40

This twist on one of our favorite, fresh, produce-packed salads uses smoked salmon instead of the classic tuna.
Smarts: Feel free to use canned tuna here instead of the smoked salmon (just like we did in 2019).

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sherry Vinaigrette:
  • Garlic - 1 clove, chopped
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 4 Tbsp
Smoked Salmon Nicoise Salad:
  • Eggs - 4
  • Potatoes, baby red or new - 1 lb
  • Cucumbers - 8 oz, chopped
  • Tomatoes, medium - 1, wedges
  • Chives - 1 Tbsp, chopped
  • Olives, nicoise (sub seedless kalamata) - 1/2 cup, drained and rinsed
  • Oil, olive - 2 tsp
  • Salad greens - 8 oz
  • Smoked salmon - 4 oz, torn or sliced into bite-sized pieces

Nutrition Facts

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Prep

  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

  2. Boil potatoes - Bring a large stock pot of salted water to a boil. Add potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 15 to 20 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork). Drain and rinse under cool water. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Chop garlic. Whisk garlic with vinegar, lemon juice, mustard, and honey. Add olive oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)

  4. Cucumbers / Tomatoes / Chives / Olives - Prep as directed. (You can leave the olives whole or slice them if you’d prefer.)

  5. Eggs - Roll eggs against a hard, flat surface to break up shell and then peel. Slice into quarters.

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Make

  1. Quarter potatoes. Toss potatoes with olive oil (portion for the salad) and chives. Season with some salt and pepper.

  2. Assemble salads by topping salad greens with potatoes, cucumbers, salmon (you can tear or slice it into bite-sized pieces as you add it if you’d like), tomatoes, olives, and eggs. Finish with vinaigrette just before serving. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (22)
Gluten-free (2)
Paleo (1)
Vegetarian (4)

14 reviews

I loved this! I did switch out the dressing since I don't care for vinegar based dressings.

By: Tamara
Posted: Nov 03, 2022
Diet: Original
0 Helpful

Loved this. Doubled the dressing and added feta as others suggested, was really good. Kids ate it deconstructed and cleaned their plates (even though the 5 year old said it was "medium"). This would come together really quick with the prep done ahead. This will go on our busy weeknight rotation and it was nice enough I'd serve it to guests.

By: Ila
Posted: Sep 08, 2022
Diet: Original
0 Helpful

Just can't get myself to like tempeh. Subbed the chickpeas instead. Salad was good and filling. Did the prep over the weekend, and it was very nice dish to make during a heat wave - quick heat up the chickpeas and that was it. Everyone was full afterwards.

By: Jennifer
Posted: Sep 06, 2022
Diet: Vegetarian
0 Helpful

Vinaigrette is delicious

By: Trina
Posted: Sep 06, 2022
Diet: Original
0 Helpful

Made this with tuna instead of the smoked salmon.

By: Michelle
Posted: Sep 03, 2022
Diet: Original
0 Helpful

Accidentally made sweet potatoes instead of red ones but they were good too.

By: Caitlin
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful