Kale Salmon Nicoise
 
 
As if the classic nicoise salad could really be improved upon, this superfood twist uses salmon and kale! Based off of the Food Network's recipe.
Author:
Serves: 2 servings
Ingredients
  • 4 cups thinly sliced lacinato kale
  • 2 hard boiled eggs, cut in half
  • 4 tbsp whole olives (I used kalamata, but the classic nicoise olives could of course be used)
  • Dozen green beans
  • 2 small filet of cooked salmon, flaked
  • ½ cup cherry tomatoes
  • 1 medium sized red potato, cut into pieces
  • 2 tbsp red wine vinegar
  • 2 tbsp dijon mustard
  • Quarter of a shallot, minced
  • 1 tbsp olive oil
  • Salt and pepper
Instructions
  1. Bring a medium pot of water to boil to blanch the green beans and potatoes. The green beans will take only two minutes or so, while the potatoes will be about five minutes. I boiled them all together to save water/pans. Remove and set aside
  2. In a small bowl, whisk the chopped shallot, vinegar, mustard, and olive oil
  3. In a medium bowl, place the kale and pour over the dressing. Toss until well combined, and "massage" the kale a bit to relax it
  4. On two plates, distribute the kale evenly
  5. Place half the green beans and half the potatoes on each plate
  6. Place 2 halves of hard boiled egg on each plate
  7. Place half of the flaked salmon on each plate
  8. Divide olives across each plate
  9. Finish off with a little salt and pepper, and serve with a lemon wedge!
Recipe by dani california cooks at http://www.danicaliforniacooks.com/kale-salmon-nicoise-paleo/