This smoked salmon nicoise salad is a fun version of the traditional nicoise salad. This version uses unshelled edamame and smoked salmon in place of the green beans and tuna. I love the swap, the edamame gives this a fun texture and flavor and the smoked salmon really elevates the flavors.
The dressing for this version of a nicoise salad uses balsamic vinegar instead of white wine vinegar so it gives it a rich balsamic taste that really works well. It is also filled with thyme and red onion that help amp up the flavors.
A soft boiled egg would also be delicious with this salad, I have included it in the recipe with instructions on how to make a soft boiled and jammy centered egg. You want to place your egg into warm water, bring water to a boil and once it begins to boil, reduce heat and cover pot with a lid. Let the egg sit in the hot water for 7 minutes, remove, peel and enjoy.
What you need to make smoked salmon nicoise salad: (printable recipe is below)
serves 1
For the salad:
- 2 cups lettuce – green leaf or romaine, chopped
- 1/4 cup tomatoes – cut into bite size pieces
- 1/2 potato or ~1/3 cup – baked or boiled, cut into bite sized chunks, use red, gold or russet
- 1/4 cup unshelled edamame or mukimame – cooked and cooled
- 1/4 cup smoked salmon – shredded or cut into bite size pieces depending on your type of smoked salmon
- 1/4 cup nicoise olives or green, Kalamata or black olives – seeds removed if possible
- 1 soft boiled egg – add egg to water then bring water to a boil, after it reaches a boil, cover pot, turn off heat and let it cook for 7 minutes for a jammy centered egg.
For salad dressing:
- 1 tablespoon red onion – finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- pinch of salt
- pinch of black pepper
- pinch of sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Cook your unshelled edamame, potato and boil your soft boiled egg.
- In a bowl with enough room for 1 large salad, add lettuce, tomatoes, potatoes, edamame, smoked salmon, olives and soft boiled egg in the bowl.
- In a small bowl, add minced red onion, dijon mustard, thyme, salt, black pepper, sugar, balsamic vinegar and olive oil and whisk together.
- Pour over salad and enjoy!
Here are a few other recipes you may love:
Spring Roll Salad
Summer Orzo Pasta Salad
Dill Lovers Chicken Salad Sandwich
Smoked Salmon Nicoise Salad
Ingredients
- 2 cups lettuce – green leaf or romaine chopped
- 1/4 cup tomatoes – cut into bite size pieces
- 1/2 potato or ~1/3 cup – baked or boiled cut into bite sized chunks, use red, gold or russet
- 1/4 cup unshelled edamame or mukimame – cooked and cooled
- 1/4 cup smoked salmon – shredded or cut into bite size pieces depending on your type of smoked salmon
- 1/4 cup nicoise olives or green Kalamata or black olives – seeds removed if possible
- 1 soft boiled egg – add egg to water then bring water to a boil after it reaches a boil, cover pot, turn off heat and let it cook for 7 minutes for a jammy centered egg.
- For the salad dressing:
- 1 tablespoon red onion – finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- pinch of salt
- pinch of black pepper
- pinch of sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Instructions
- Cook your unshelled edamame, potato and boil your soft boiled egg.
- In a bowl with enough room for 1 large salad, add lettuce, tomatoes, potatoes, edamame, smoked salmon, olives and soft boiled egg in the bowl.
- In a small bowl, add minced red onion, dijon mustard, thyme, salt, black pepper, sugar, balsamic vinegar and olive oil and whisk together.
- Pour over salad and enjoy!