Fresh salmon or tuna nicoise-like salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup of roasted/grilled salmon or tuna1 can quartered artichoke hearts in water, drained3/4 cup of sliced pitted dark kalamata olives or any other olive of your choice3/4 cup of thin sliced red bell pepperhalf of a med to small red onion, sliced fineblanched fresh string beans, cut in thirds, about 3/4 cup1/4 cup fresh minced flat parsleyjuice from one lemon (2 - 3 TBL)5 T extra virgin olive oilcoarse ground black pepper
Break up the salmon or tuna into a large bowl
Drain the quartered artichoke hears. Slice any large ones in half lengthwise. Add to fish.
Slice pitted olives in quarters. Add to bowl.
Slice red bell pepper in small strips. Add to bowl.
Slice purple onion real thin. Add to bowl.
You want things cut so they are easy to eat and do not have to be cut when you are eating the salad.
Take some fresh green beans, wash, snap off stems, boil water, plunge a handful into boiling water for 1 minute, take out with tongs and put in a bowl of ice water. Continue with the next handful of beans til all your beans are blanched. Drain and dry. Cut beans into thirds of bite sized pieces. Save extra blanched beans in the fridge for other salads.
Squeeze lemon and measure your lemon juice - should be 2 - 3 tablespoons. Put lemon juice into a deep bowl. Add 5 - 6 tablespoons extra virgin olive oil (exactly double the amount of lemon juice you get from your lemon.) Whisk the lemon juice and olive oil til they are a creamy yellow. You have just made an "emulsified vinigarette" to pour over your salad. Add the black pepper. Since the olives are so salty, and your fish was probably seasoned already, I find this does not need any additional salt.
Toss, refrigerate, enjoy!
Serving Size: 6 good sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEEMOO60.
Drain the quartered artichoke hears. Slice any large ones in half lengthwise. Add to fish.
Slice pitted olives in quarters. Add to bowl.
Slice red bell pepper in small strips. Add to bowl.
Slice purple onion real thin. Add to bowl.
You want things cut so they are easy to eat and do not have to be cut when you are eating the salad.
Take some fresh green beans, wash, snap off stems, boil water, plunge a handful into boiling water for 1 minute, take out with tongs and put in a bowl of ice water. Continue with the next handful of beans til all your beans are blanched. Drain and dry. Cut beans into thirds of bite sized pieces. Save extra blanched beans in the fridge for other salads.
Squeeze lemon and measure your lemon juice - should be 2 - 3 tablespoons. Put lemon juice into a deep bowl. Add 5 - 6 tablespoons extra virgin olive oil (exactly double the amount of lemon juice you get from your lemon.) Whisk the lemon juice and olive oil til they are a creamy yellow. You have just made an "emulsified vinigarette" to pour over your salad. Add the black pepper. Since the olives are so salty, and your fish was probably seasoned already, I find this does not need any additional salt.
Toss, refrigerate, enjoy!
Serving Size: 6 good sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEEMOO60.
Nutritional Info Amount Per Serving
- Calories: 260.9
- Total Fat: 20.6 g
- Cholesterol: 19.0 mg
- Sodium: 721.6 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.0 g
- Protein: 8.8 g
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