Salmon Nicoise Salad

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 pound small red-skinned potatoes (about 10)
  • 8 ounces green beans, trimmed
  • 1/4 cup plain nonfat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 romaine lettuce heart, chopped
  • 1/2 small red onion, thinly sliced
  • 1 15 -ounce can skinless, boneless wild Alaskan pink salmon
  • 1/4 cup pitted kalamata olives, halved
  • 1 cup quartered cherry tomatoes
  • 1 15 -ounce can no-salt-added white beans, drained and rinsed
Directions
  • Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until tender, about 20 minutes. Drain and let cool, then thinly slice.

  • Meanwhile, put the green beans in a microwave-safe bowl and add a splash of water. Cover with plastic wrap and microwave until tender, 6 to 8 minutes. Drain and pat dry; set aside.

  • Make the dressing: Whisk the yogurt, vinegar and olive oil in a medium bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Toss the romaine with 1 tablespoon of the dressing in a large bowl.

  • Divide the romaine among bowls. Arrange the red onion, green beans, salmon, olives, potatoes, tomatoes and white beans on top. Drizzle with the remaining dressing. Season with salt and pepper.

  • Photograph by Charles Masters


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