Here's a flavorful medley of veggies and protein that comes together as a Niçoise salad, building on my quick and easy version that I posted a few years ago.
Most of the ingredients can be made a few days ahead or the entire meal can be made ahead and stored in the refrigerator up to 8 hours before serving. You can prepare it in the morning, cover it, and then serve it later that day. It's ideal on warm summer days or evenings but any time will work. Serve it chilled or at room temperature when it's warm outside or serve it warm when it's cooler.
My photo is from a dinner I made recently for two friends (so only three portions) however the recipe is for four servings. I couldn't find Niçoise olives so I added store-bought grilled marinated artichokes instead. If you want to make them, lightly coat fresh or frozen artichokes with high heat oil and place them on a grill. Cook until soft and then mix them with some of the herb dressing and set aside or store in the refrigerator until ready to serve.
If you're not eating potatoes or following Keto, substitute them with roasted radishes. And of course, feel free to replace ingredients with some of your favorite grilled or roasted veggies and protein. Enjoy!
Ingredients in this salad
- Blanched green beans
- Roasted cherry tomatoes
- Niçoise olives
- Sliced Persian cucumbers
- Hard boiled eggs
- Poached salmon fillets
- Roasted Yukon creamer potatoes (or sub with roasted radishes)
- Herb dressing
Niçoise Salad
You can make all the ingredients ahead of time and store in refrigerator for a day or so. Serve the salad chilled or room temperature when it's warm outside, or serve it warm on cooler days.
Ingredients
Salad
- 4 large hard boiled eggs
- 1 pound salmon sliced into 4 pieces
- 1 tablespoon dill
- 2 tablespoons lemon juice
- 2 pounds roasted small potatoes Yukon creamer or other small potatoes; recipe below
- 1 pint roasted cherry tomatoes recipe below
- 1 pound blanched green beans recipe below
- ½ cup Niçoise olives
- 2 Persian cucumbers sliced
- 1 tablespoon honey
- Herb dressing recipe below
Poached Salmon
When you're adding the lemon to the saucepan feel free to add a few tablespoons of white wine.
Ingredients
- 1 pound salmon sliced into four fillets
- 2 tablespoons lemon juice
- fresh dill
- ½ tablespoon kosher salt
Instructions
- Sprinkle the kosher salt evenly across the salmon fillets and set aside.
- Place a large frying pan on low heat and add the dill, lemon juice, and some water and bring to a low simmer.
- Place the salmon fillets in the pan and cover. Simmer the fillets for five to seven minutes, or until tender and mostly cooked through.
- Serve warm or at room temperature.
Nutrition
Calories: 163kcalCarbohydrates: 1gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 922mgPotassium: 564mgFiber: 0.02gSugar: 0.2gVitamin A: 46IUVitamin C: 3mgCalcium: 15mgIron: 1mg
Hard Boiled Eggs
For the hard boiled eggs, fill a saucepan with water and set to medium heat. Add the eggs and simmer for 15 minutes or so, then turn the heat off and place the eggs in cold water. Cool and peel the shells off and slice in half.
Ingredients
- 4 large eggs
- water
Instructions
- Fill a saucepan with water and set to medium heat.
- Add the eggs and simmer for 15 minutes.
- Turn the heat off and place the eggs in cold water.
- Cool the eggs, make a slight crack in the shell and peel the pieces off. Slice each egg in half.
Nutrition
Calories: 36kcalCarbohydrates: 0.2gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 36mgPotassium: 35mgSugar: 0.1gVitamin A: 135IUCalcium: 14mgIron: 0.4mg
Blanched Green Beans
Ingredients
- 1 pound green beans trimmed
- water
Instructions
- Fill a saucepan with water and bring to a boil.
- Reduce to a summer and add the green beans.
- Cook the green beans for 3 to 5 minutes or they turn a brighter shared of green.
- Immediately take the beans out of the water and immerse in cold water.
Nutrition
Calories: 35kcalCarbohydrates: 8gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 239mgFiber: 3gSugar: 4gVitamin A: 782IUVitamin C: 14mgCalcium: 42mgIron: 1mg
Roasted Cherry Tomatoes
Sometimes I swap out the honey with balsamic vinegar, or I add both in and remove the salt. It will depend somewhat on how sweet your tomatoes are, so remove the honey if the tomatoes are in season, or exceptionally sweet.
Ingredients
- 1 pint cherry tomatoes sliced in half
- 2 tablespoons oil
- 1 tablespoon balsamic vinegar or sub with honey or maple syrup
Instructions
- Preheat your oven to 400°F (200°C or gas mark 6).
- Place all the ingredients in a bowl and toss to coat the tomatoes.
- Prepare a baking sheet with parchment paper or non-stick mat and spread the tomatoes across the baking sheet.
- Bake for 25 minutes or until the tomatoes are beginning to caramelize but not burn.
- Cool and store sealed in the refrigerator for a week or so.
Nutrition
Calories: 87kcalCarbohydrates: 5gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 14mgPotassium: 262mgFiber: 1gSugar: 4gVitamin A: 578IUVitamin C: 27mgCalcium: 14mgIron: 1mg
Roasted Small Potatoes
I recommend Yukon creamer potatoes or similar potatoes.If you're not eating potatoes or want it completely low carb, sub with roasted radishes.
Ingredients
- 2 pounds small potatoes
- 2 tablespoons high heat oil sunflower or other
- ¼ teaspoon salt
Instructions
- Preheat your oven to 450℉.
- Prepare a baking sheet with parchment paper or non-stick baking mat.
- Toss the ingredients together in a bowl until the potatoes are coated in oil.
- Place the potatoes on baking sheet and roast for 25 minutes or until the potatoes start to brown.
- Serve warm or room temperature.
Nutrition
Calories: 237kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 159mgPotassium: 955mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 27mgIron: 2mg
Herb Vinaigrette
Ingredients
- ½ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- ¼ cup parsley finely chopped
- pinch of salt
Instructions
- Place all the ingredients in a jar with a lid and shake to blend.
Nutrition
Calories: 131kcalCarbohydrates: 3gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 43mgPotassium: 21mgFiber: 0.2gSugar: 2gVitamin A: 161IUVitamin C: 4mgCalcium: 5mgIron: 0.3mg
Cathy A Whitman Spear says
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Hi Cathy, which recipe? There are several recipes here but you need a membership to view them.