Niçoise Salad with Salmon & Beets
Niçoise Salad
with Salmon and Beets
For a weeknight meal, make ahead: Hard boil eggs, cooked beets, and make vinaigrette on the weekend!
Serving 4
Ingredients
2 baby beets, peeled & cut into large dice
2 Tbsp extra avocado oil
8 oz green bean, trimmed
4 oz wild-caught salmon fillets - sink-on
Kosher or sea salt
Ground pepper
1 cup cherry tomatoes -halved
4 large pasture-raised eggs
½ cup olives pitted
¼ cup raw sunflower seeds
Vinaigrette
1 garlic clove minced
Koshar salt
1 Tbsp Dijon mustard
2 lemon juice
½ cup organic extra virgin olive oil
Freshly ground pepper
Method
Bring a pot of salted water to a boil and fill a medium bowl with ice water. Add the beans, eggs, and beets to the boiling water. After 2 minutes with a slotted spoon, transfer the beans to ice water to stop cooking. 5 minutes later remove the eggs and transfer them to the ice water. Cook the beets for 7-10 more minutes until fully cooked.
Place a medium nonstick pan over medium-high heat add 1 tsp avo oil. Place the salmon fillets skin-side down in the pan and cook until crispy, about 2 minutes. Remove and place on a wire rack to prevent the skin to get soggy.
Mix all vinaigrette ingredients.
In a bowl add the beets, beans, cherry tomatoes, olives, sunflower seeds, add 2 Tbsp, and toss to coat. Add salt and pepper if needed. Place salad on a platter, add hard-boiled eggs to the platter, then top with the salmon fillets. Drizzle with a little vinaigrette, salt, and pepper.
