Smoked Salmon Salad Niçoise

This fresh take on the classic Niçoise salad swaps traditional tuna for smoked salmon and replaces hard-boiled eggs and olives with a variety of extra vegetables, creating a lighter, vibrant, and nutrient-packed version.

Prep Time:

20 mins

Active Time:

10 mins

Total Time:

30 mins

Servings:

2

Yield:

2 servings

Nutrition Profile:

Bone Health Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium Heart-Healthy High-Protein Gluten-Free Low-Calorie

Smoked Salmon Tips

• Cold-smoked salmon is cured with salt and smoked at low temperatures (around 80°F–85°F). It has a smooth, silky texture similar to raw salmon and works beautifully in salads.

• Hot-smoked salmon is brined and smoked at higher temperatures, resulting in a tender, flaky texture. Use this if you prefer a more cooked taste.

• Sustainability tip: Choose wild-caught salmon, especially from the Pacific, for a more environmentally friendly option.

---

Make-Ahead Tips

• You can cook the potatoes and green beans ahead of time. Follow the recipe through Step 1, then cool and drain completely.

• Store in an airtight container in the refrigerator for up to 2 days.

---

Ingredients

Original recipe (1X) yields 2 servings

• 8 ounces small red potatoes, scrubbed and halved

• 6 ounces green beans, preferably thin haricots verts, trimmed and halved

• 2 tablespoons reduced-fat mayonnaise

• 1 tablespoon white-wine vinegar

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Dijon mustard

• ½ teaspoon dried dill

• ¼ teaspoon freshly ground black pepper

• 6 cups mixed salad greens

• ½ small cucumber, halved, seeded, and thinly sliced

• 12 small cherry or grape tomatoes, halved

• 4 ounces smoked salmon, cut into 2-inch pieces

---

Directions

1. Fill a large bowl with ice water and set next to the stove.

2. Bring 1 inch of water to a boil in a large saucepan. Place the potatoes in a steamer basket over the boiling water, cover, and steam until tender (10–15 minutes). Transfer potatoes to the ice water with a slotted spoon.

3. Add green beans to the steamer, cover, and steam until tender-crisp (4–5 minutes). Transfer to ice water. Drain both vegetables on a towel-lined baking sheet.

4. Meanwhile, in a large bowl, whisk together mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill, and pepper.

5. Add the potatoes, green beans, salad greens, cucumber, and tomatoes to the dressing; gently toss to coat.

6. Divide the salad onto 2 plates and top with smoked salmon pieces. Serve immediately.

---

This version of Niçoise salad is lighter, fresher, and packed with vegetables, making it perfect for a quick lunch or elegant dinner.