Niçoise salad with canned pink salmon

Votes: 4

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 446, total fat 17 G., saturated fats 3 G., proteins 31 G., carbohydrates 41 G., fiber 9 G., cholesterol 46 mg, sodium 342 mg, sugar 0 G.

This version of the popular Mediterranean salad "Niçoise" will captivate you with its ease of preparation, affordable ingredients, and combination of flavors and textures. It's very filling and nutritious, with a refreshing dressing. Perfect for spring or summer!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) of canned pink salmon, skinless and boneless
450 g small red potatoes (about 10 pcs.)
220 g green beans, ends removed
1/4 cup plain nonfat Greek yogurt
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 romaine lettuce heart, chopped
Half a small red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved
1 cup cherry tomatoes, quartered
1 can (425g) canned white beans, no salt, rinsed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salmon, romaine lettuce, cherry tomatoes, Kalamata olives, white beans, green beans, yogurt

Cooking the dish according to the recipe:

Place the potatoes in a saucepan and cover with cold water. Bring to a boil and simmer until tender, about 20 minutes. Drain and let the potatoes cool, then slice thinly.
Meanwhile, place the green beans in a microwave-safe bowl with a splash of water. Cover with plastic wrap and microwave until tender, 6-8 minutes. Drain and pat dry with paper towels; set aside.

Prepare the yogurt dressing:

In a medium bowl, combine the yogurt, vinegar, and olive oil; season with 1/4 teaspoon salt and a pinch of freshly ground black pepper. In a large bowl, toss the romaine lettuce with 1 tablespoon of the dressing.
Divide the salad among deep bowls. Top with red onion, green beans, pink salmon, olives, potatoes, tomatoes, and white beans. Drizzle with the remaining dressing. Season with salt and pepper to taste.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Microwave oven / Summer dishes / Spring dishes / Salads / Salads with fish / Salads with beans / Food Network - recipes