• Robin Rhine McDonald

Simple Nicoise Salad

Updated: Feb 25

So this Niçoise salad was SUPER delicious. I definitely felt chef-like making it.

It’s packed with antioxidants, healthy fats, and prebiotics for your gut!

Here’s what you need: One head of organic red lettuce, rinsed and shredded Half a bunch of organic red kale, shredded 2-3 wild-caught sockeye salmon filets 1 tbs of olive oil 1/2 tsp of garlic powder 1/2 tsp of paprika 1/4 tsp of sea salt 1/4 tsp of black pepper 4 pasture raised eggs 2 organic russet potatoes 8oz of organic green beans 1 cup of cherry tomatoes, sliced in half 1/4 cup of capers, drained For the dressing: Juice from 1 lemon 1/3 cup of extra virgin olive oil 1/4 onion 1 tbs of apple cider vinegar 1/2 tsp of Dijon mustard 1 tsp of Italian seasoning Pinch of sea salt How to put it together: Make the hard boiled eggs ahead of time. Best way to do it is to place the eggs in cold water, cook until boiling, turn off the heat and let sit for 7-8minutes. Then place in ice water to stop cooking.

Bake or boil the potatoes and be sure to refrigerate then for at least 2-3 hours before serving. Cold potatoes don’t spike your blood sugar the same way hot ones do. In fact, they serve as a great prebiotic for your gut!

Add the green beans to boiling water and cook for 6min. Cool for an hour before serving. The salmon was the only thing I had warm in the salad.

Drizzle the olive oil on the salmon. Mix the spices in a small bowl and sprinkle over each filet. Bake the salmon for 20min at 400F.


Add all the dressing ingredients to a blender and blend until smooth.

Assemble your fancy salad!!! Add the tomatoes and capers along with the other ingredients. ENJOY!

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