Keto Nicoise Salad

 

DD-402-saladnicoise

Traditional Nicoise salad isn’t necessarily keto-friendly. This version, however, is, and like many of these recipes are readily adaptable.

DD-402-saladnicoise

KETO NICOISE SALAD

Category: Dinner Calorie Count: 605 Macronutrient ratio: Carb-induced calories—6% Protein: 39 grams Carbohydrates: 8 grams Total Fat: 44 grams
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 2

Ingredients
  

Salad

  • 1 1/2 cups green beans raw and trimmed
  • 1 tablespoon coconut oil
  • 2 fillets salmon
  • salt to taste
  • pepper to taste
  • 2 Eggs hard-boiled
  • 4 cups salad greens of choice
  • 2 tomatoes sliced
  • 1/2 cucumber sliced
  • 1/2 red onion sliced
  • 8 olives pitted and sliced
  • 4 tablespoons canned anchovies chopped (or substitute with capers to taste if so desired)

Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic crushed
  • 1/2 teaspoon Dijon mustard
  • salt to taste
  • pepper to taste

Instructions
 

  • Start by making your salad. Fill a saucepan with salted water, bringing to a boil before adding the green beans, cooking 2-4 minutes, until al dente. With a slotted spoon, pull them out of the saucepan, plunging them into a bowl of ice water. Use paper towels to blot them dry.
  • In a separate pan, use coconut oil to grease the pan over medium-high heat. Once warmed, add your salmon fillets after first patting dry with paper towels and seasoning with salt and pepper. Place the salmon fillets skin-side down, lowering the heat to medium before cooking 3-4 minutes on each side. If when you go to flip the fish it is still sticking, the skin hasn't crisped up yet; give it a little more time. Once cooked, set aside.
  • As the fish cooks, prepare your dressing by combining all your dressing ingredients in a small bowl.
  • Lastly, put your salad together. Start by placing your greens in a serving bowl before adding your tomatoes, cucumber, onion, and cooked green beans. Top with the salmon fillets, hard-boiled egg pieces (of your preferred size), olives, and anchovies before drizzling with your dressing and serving.

Notes

Tools Needed:
  • Saucepan
  • Slotted spoon
  • Bowl of ice water
  • Paper towels

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