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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).



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
  • Sweet potatoes - 1 lb , cubed
  • 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


  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. Sweet potatoes - Cube sweet potatoes. (Can be done up to 5 days ahead)

  3. Boil sweet potatoes - Bring a large stock pot of salted water to a boil. Add sweet potatoes and reduce heat to a low simmer. Simmer, covered, until potatoes are tender, 12 to 20 minutes (this will vary depending on the size of potatoes, but they should be fairly easy to pierce with a fork). Drain. (Can be done up to 5 days ahead)

  4. 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)

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

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

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

  2. Assemble salads by topping salad greens with sweet 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!



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