Salmon nicoise salad

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Prep time:

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Serves: 2

By Nick



  • 25ml olive oil

  • 1 handful parsley chopped

  • 1/2 red onion sliced

  • 15ml white wine vinegar

  • 115g salad leaves

  • 8 cherry tomatoes halved

  • 1 clove garlic crushed

  • 1 handful olives optional

  • 150g tinned green beans drained

  • 200g tinned mixed beans drained

  • 150g tinned new potatoes drained and halved

  • 200g tinned red salmon drained

  • 1/2 tsp Dijon mustard

  • 1 egg hard boiled, chopped


<ol> <li>Remove the skin and bones from the salmon and lightly flake into a large bowl.</li> <li>Add the remaining ingredients, except the salad leaves.</li> <li>Make the dressing by putting the olive oil, white wine vinegar, garlic and dijon mustard into a small bowl. Beat with a whisk or fork to combine well. Pour the dressing over the salmon and combine gently.</li> <li>Finally, heap the salad leaves on top. Seal in a container and chill until required.</li> <li>Lightly toss together before eating.</li> </ol>

Handy Hint

<p>For children, simply use olive oil and lemon juice to dress the salad.</p>

Additional Information

  • Starter

  • Side

  • Fish

  • Potato

  • Salad

  • Make Ahead

  • Egg

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