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Photo of Salmon niçoise salad with lemon-caper dressing by WW

Salmon niçoise salad with lemon-caper dressing

2
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy
This salad boasts a fantastic homemade lemon-caper dressing. Double the dressing recipe to drizzle over grilled vegetables later in the week.

Ingredients

Lemon Juice, Fresh

4½ tablespoon(s)

Shallots

1½ medium

Capers, in Brine

2 tablespoon(s)

Olive Oil

1½ tablespoon(s)

Dijon Mustard

2 teaspoon(s), heaped

New potatoes, raw

340 g

Green Beans

225 g

Salmon, raw

4 fillet(s), medium

Salt

1 pinch

Lettuce

300 g

Tomato

2 large

Hard boiled egg

2 medium

Olives, in Brine

12 individual

Instructions

  1. To make a salad dressing, put the lemon juice, shallots, capers, oil, water and mustard in a blender, puree and set aside.
  2. Bring a large pot of boiling water to a boil over a high heat. Add the potatoes; reduce heat to medium and simmer until tender for 7-10 minutes. Transfer the potatoes to a bowl with a slotted spoon; toss with 1 Tbsp dressing and let cool.
  3. Put the green beans in the same pot and simmer for 3-4 minutes. Rinse with cold water to cool and drain.
  4. Divide the lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with the flaked steamed salmon and drizzle each with about 2 1/2 tbsp dressing.

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