BEAUTY IN THE FRIDGE

Salmon Niçoise Salad

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salmon nicoise salad

Mike Garten

Don’t let the fancy name fool you, our salmon niçoise salad is a cinch to assemble once you’ve prepped the ingredients, and it’s a great make-ahead lunch you can pack on the go. Just cook the salmon ahead of time (check out our favorite salmon recipes for inspo), boil the smallest, freshest potatoes you can find and blanch some green beans (find step-by-step photos included in our how to freeze green beans guide). Toss everything with lettuce, hard-boiled eggs, kalamata olives, olive oil and salt and pepper and lunch is served. Feeling fancy yet?

For more nutritious lunches that’ll make your mouth water, flip through our favorite healthy salads.

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Yields: 4 servings

Total Time: 0 hours 20 mins

2 tbsp.

olive oil

1 tbsp.

fresh lemon juice

Kosher salt and pepper

1

small head green leaf lettuce, leaves separated and torn

8 oz.

boiled new potatoes

8 oz.

blanched green beans

2

large medium-boiled eggs, halved

1/4 c.

pitted kalamata olives, halved

4

5-oz fillets cooked salmon

  1. In a small jar, shake, or in a bowl, whisk together olive oil, lemon juice and 1/4 teaspoon each salt and pepper.
  2. Among 4 food storage containers or on 4 plates, divide lettuce, potatoes, green beans, olives and egg halves. Top with salmon. When ready to serve, drizzle with vinaigrette.

Did you make this recipe? Comment below!

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