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Nicoise Salad

A refreshing summer salad inspired by the traditional French salad. 

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Dinner, Lunch, Main Dish

Servings: 4 people

Calories: 646kcal

Ingredients:

Nicoise Salad

• 1 lb Salmon Fillets 4 fillets
• 1 Sweet Potatoes large
• 16 oz Baby Spinach
• 4 Eggs hard boiled
• .5 c Black Olives
• 8 oz Green Beans trimmed and blanched
• 1 c Cherry Tomatoes halved
• 1 tbsp Capers
• 1 tsp Sea Salt
• .5 tsp Ground Black Pepper

Avocado Vinaigrette

• 1 Avocado peeled and pitted
• 2 cloves Garlic
• 2 tbsp Lime Juice
• 1 tbsp Apple Cider Vinegar
• 6 tbsp Olive Oil
• 2 tbsp Fresh Chives chopped
• 1 tbsp Fresh Basil chopped
• 1 tbsp Fresh Parsley chopped
• 2 tbsp Water
• .5 tsp Sea Salt
• .25 tsp Ground Black Pepper

Instructions:

Avocado Vinaigrette

• Put avocado, lime juice, herbs, garlic, sea salt, ground black pepper, and vinegar in blender. Drizzle oil in while the blender is on and add water as needed to thin out. 

Salad

• To blanch green beans, by cooking in boiling water for only a minute as they turn bright green. Have a bowl of ice water ready to immediately put the beans into the water to shock.
• Season salmon fillets with the salt and pepper. Place on lined sheet pan and cook in oven for 15 minutes or until desired doneness is achieved. 
• Toss spinach, olives, tomatoes, capers, and green beans with vinaigrette. Split between 4 plates and top with salmon, sweet potato, and hard boiled eggs. 

Nutrition

Calories: 646kcal | Carbohydrates: 24g | Protein: 34g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 226mg | Sodium: 1923mg | Potassium: 1823mg | Fiber: 10g | Sugar: 5g | Vitamin A: 16545IU | Vitamin C: 57.9mg | Calcium: 219mg | Iron: 6.5mg

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