Salmon nicoise salad

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Prep time:

Cook time:

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


  1. Remove the skin and bones from the salmon and lightly flake into a large bowl.
  2. Add the remaining ingredients, except the salad leaves.
  3. 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.
  4. Finally, heap the salad leaves on top. Seal in a container and chill until required.
  5. Lightly toss together before eating.

Handy Hint

For children, simply use olive oil and lemon juice to dress the salad.

Additional Information

  • Salad

  • Make Ahead

  • Potato

  • Fish

  • Egg

  • Starter

  • Side

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