Salmon Niçoise Salad
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Prep time: 
Total time: 
Serves: 2 large salads
 
Ingredients
  • 1 large bunch lacinato kale
  • 4oz salmon broiled and cooled (leftover cooked salmon works great)
  • 2 hardboiled eggs, sliced
  • ½ avocado, sliced
  • ¼ cup pitted and halved kalamata olives
  • 1 Tablespoon capers, drained
  • ¼ cup olive oil
  • 3 Tablespoons balsamic vinegar,
  • salt and pepper to taste
  • Optional: a pinch of garlic and/or onion powder
Instructions
  1. If needed, broil salmon (link to recipes in the text of this recipe) and cook and cool the hardboiled eggs. If done at the same time, cooking these two items will take about 30 minutes.
  2. Wash, rinse, de-stem, and chop the kale. Put kale into large bowl and massage for 3 minutes until the leaves are more pliable.
  3. Chunk the cooled salmon into small, bite-sized pieces, and add to the bowl with the kale.
  4. Remove the shell of the eggs and slice into thin pieces. Add egg to the bowl.
  5. Slice the avocado into bite-sized pieces. Add avocado to the bowl.
  6. Drain the kalamata olives and dice half into small pieces, leaving half of the olives in halves.
  7. Add the olives and capers to the bowl.
  8. Mix the olive oil, balsamic vinegar, salt, pepper, and optional garlic and onion powder to a small jar with a lid and shake vigorously to combine and dissolve the salt. Once the dressing is mixed, drizzle half over the salad in the bowl and toss to incorporate. Drizzle the remaining half of the dressing over the salad and toss once more.
  9. Divide salad onto plates and enjoy!
Recipe by Minimal Wellness at https://minimalwellness.com/salmonnicoisesalad/