I’m in love with this Salmon Nicoise Salad! This is my California version of the classic Salad Nicoise which is a French salad served with potatoes, green beans, and olives, traditionally. Since my husband is from Canada, we’re big on salmon in our family. Matter of fact, we eat salmon all the time. We try our best to eat the wild caught salmon, but if it’s not available then I suggest pink or king salmon. Atlantic will also do the job if the wild variety is not available.
No one likes a boring salad, so why not mix it up a bit! I tend to love salads all year long, but summer time is perfect season to enjoy a delicious salad packed with vitamins and nutrients. I also am more active in the summer, so I tend to get hungry often. Salad can be a light snack, or with a little help, it can also be a filling meal.
They say you eat with your eyes first and this Salmon Nicoise Salad combines vibrant colors with a variety of textures and flavors to awaken all your senses. I find that a traditional Salad Nicoise can be bland and dry at times, but my Nicoise salad has moist and flaky salmon roasted with caper oil…so bye bye bland!
For the bed of this salad, I picked fresh butter lettuce from my Vegepod but you could also use a mild spring mix. The white balsamic lemon vinagrette dressing I make is so delicious you will want to use it on salads, fish, chicken and even sandwiches.
The warm potatoes, perfectly cooked salmon, hard boiled eggs, perfectly crisp asparagus, nicoise or kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic lemon vinagrette make this a family favorite, that pairs beautifully with a glass of Chardonnay or Pinot Grigio.
I promise you this salad will rock your taste buds and leave you satisfied.
Ali in the Valley