Lunch
Smoked Salmon Salad Niçoise
Tender red potatoes and crisp green beans nestle among peppery greens, cool cucumber, and sweet cherry tomatoes, all crowned with silky smoked salmon. A tangy white-wine and dill dressing ties every bright, savory bite together.
- Total
- 40 min
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 2
Nutrition per Serving
- Calories
- 271
- Protein
- 17g
- Carbs
- 39g
- Fat
- 6g
- Fiber
- 7g
- Sugar
- 6g
- Sodium
- 599mg
Ingredients
- 8 oz small red potatoes, scrubbed and halved
- 6 oz green beans, preferably thin haricots verts, trimmed and halved
- 2 tbsp reduced-fat mayonnaise
- 1 tbsp white-wine vinegar
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried dill
- 1/4 tsp freshly ground pepper
- 6 cup mixed salad greens
- 1/2 small cucumber, halved, seeded and thinly sliced
- 12 small cherry or grape tomatoes, halved
- 4 oz smoked salmon, cut into 2-inch pieces
Instructions
- Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.
- Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.
- Divide the salad and smoked salmon between 2 plates.