A twist on the classic, this protein-packed smoked salmon niçoise salad is made with green beans, kalamata olives, and hard boiled eggs then drizzled with a honey Dijon vinaigrette.
I’ve mentioned before how my mom was the queen of salads. We never had a meal without a fresh salad on the table such as her Syrian Salad, Tabbouleh Salad or Caribbean Salad with Banana. I like to try and follow in her footsteps by always serving a salad at our dinner table, but I like to shake things up from the classic Syrian Salad she usually served. If you are also looking for a new way to serve veggies to your family, then my Smoked Salmon Niçoise Salad is a perfect fit.
Made with Big O’ Smokehouse smoked salmon fillets, you’ll love this fresh twist on a French classic. We love keeping smoked salmon on hand for quick and easy meals. Despite the list of ingredients, it’s made pretty quickly, and is easy to make in bulk to feed a large crowd!
Ingredients
- Potatoes: Baby potatoes don’t need to be peeled or cut before cooking, and are a great source of fiber while being low calorie!
- Arugula: Baby arugula is more tender and usually less bitter.
- Smoked salmon: Big O’s offers a couple different flavors of their smoked salmon, but I like to use their classic flavor for this salad.
- Eggs: Hard boiled eggs are a staple of the classic niçoise salad, and an excellent source of protein.
- Green beans: Cooked green beans are tender, and still a great source of antioxidants and vitamin C.
- Tomato: I like to use a large beefsteak tomato, but you could use a couple smaller tomatoes on the vine, or Roma tomatoes.
- Red onion: Adds bright, fresh color and some strong onion flavor.
- Kalamata olives: Instead of the classic niçoise olives, I went with the more fruity kalamata olives.
- Lemon juice: Adds fresh, bright acidity to the dressing.
- Olive oil: Acts as the base for the vinaigrette dressing.
- Dijon mustard: A classic mustard from the Dijon region of France, it adds a pungent mustard taste to the dressing.
- Garlic: Adds a bit of nutty, aromatic flavor.
- Honey: Sweetens and balances out the flavors in the dressing, and the salad overall.
Why Use Big O’ Smokehouse Salmon?
- Convenience! They’re ready to eat, and perfectly portioned to 4 oz each, so it makes planning a meal much easier.
- They’re packed with flavor! While I used the classic smoked, they also have Black Pepper, Cajun, and Maple, all naturally smoked on hardwood.
- You know I love to shop small and support local businesses, and Big O’ Smokehouse is a local Michigan, family-owned business. Check to see if it’s available in your local grocer!
How to Make a Smoked Salmon Nicoise salad
Step 1. Cook the potatoes according to package instructions, hard boil your eggs, and cook your green beans to your preference.
Step 2. Wash and cut your red onion, tomatoes, and arugula.
Step 3. Whisk together your honey Dijon vinaigrette in a small bowl.
Step 4. Scatter arugula leaves on a platter, then top with the rest of the ingredients. Then drizzle with the honey Dijon dressing.
Step 5. Season with salt and black pepper to taste.
Serve and enjoy your Smoked Salmon Niçoise Salad!
Frequently Asked Questions
What are the main ingredients in salad niçoise?
What does the name niçoise mean?
How do you store niçoise salad?
More Salads
- Middle Eastern Syrian Salad
- Chicken Tawook Fattoush Salad
- Lebanese Chopped Salad
- Greek Village Salad
- Mediterranean Chopped Salad
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Whether you need a good salad to serve at a party, or simply want to try something new for dinner, you’ll love my Smoked Salmon Niçoise Salad.
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Smoked Salmon Nicoise Salad
Ingredients
- 1 pound baby potatoes
- 4 cups baby arugula
- 8 ounces smoked salmon (Big O’ Smokehouse)
- 4 large eggs (hard-boiled, halved)
- 1 cup cooked green beans
- 1 large beefsteak tomato (cut in large cubes )
- ½ cup red onion (thinly sliced )
- 24 kalamata olives (pitted)
Honey Dijon Vinaigrette
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1 clove garlic
- 1 teaspoon honey
- salt and pepper (to taste)
Instructions
- Prepare potatoes according to package instructions and set aside.1 pound baby potatoes
- Scatter arugula leaves on a large platter and top with prepared potatoes, flaked smoked salmon, eggs, tomato, red onion, kalamata olives and green beans.4 cups baby arugula, 4 large eggs, 1 cup cooked green beans, 1 large beefsteak tomato, 1/2 cup red onion, 24 kalamata olives, 8 ounces smoked salmon
- In a small bowl, whisk together the honey dijon vinaigrette. Check for seasoning and adjust accordingly. When you're ready to serve, drizzle the vinaigrette all over the platter.1/4 cup lemon juice, 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 clove garlic, 1 teaspoon honey, salt and pepper
Last Step:
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Liz’s Notes
Nutrition
Disclosure: This recipe was developed in partnership with Big O’ Smokehouse. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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