Salmon Nicoise Salad
This delicious salad is super refreshing, light and packed with Omega-3 fatty acids and rich in dietary fibre, keeping you full and happy for long lasting energy.
Ingredients
2 x 150g Salmon steaks
2 x large free-range eggs
1 handful of olives (stone removed)
2 carisma potatoes
1 soft round lettuce
½ avocado
1 tbs of chopped dill
6 cherry tomatoes
3 tbs of extra virgin olive oil
1 lemon
1 tsp of dijon mustard
Method
Season the salmon with sea salt and black pepper, then add, skin-side down, to a hot frying pan with 1 tablespoons of olive oil. Fry for 4 minutes, then turn and cook for a further 2 minutes.
Remove from the pan and set aside to cool, then flake into chunks.
Halve the carisma potatoes and boil until tender, then refresh in cold water. Set aside to cool.
Cook the eggs in a pan of boiling water for 6 minutes to hard-boil, then remove, peel and quarter.
Chop lettuce, dill, tomatoes, olives and avocado- place in two serving dishes.
To make the dressing, combine dijon mustard, lemon juice, extra virgin olive oil and a pinch of salt and pepper.
Add chopped lettuce leaves, potato, dill tomato, olives and avocado to a bowl. Add dressing and toss to coat.
Divide between two bowls and top each with the halved egg and flaked salmon.
