Excuse my play on words but I’m calling this my Nocoise salad as it has no potatoes. Ketosis friendly and high in the good polyunsaturated fats! So we are going to be making our own dressing, using some salmon in place of the traditional tuna and being generous with our olives! Without further ado, my salmon nocoise salad!
serves 1 – Net carbs: 6g net carbs (would be less without the egg and cherry tomatoes!)
1 Piece of salmon
salt and pepper ( i like pink himalayan salt)
150g lettuce/mixed leaves
10 small-medium olives halved
1 tbsp olive oil
2 tsp apple cider vinegar
7 baby plum tomatoes
1/2 tsp dijon mustard
50g green bean pieces (blanched in hot water for 5 minutes then rinsed in ice cold water)
1 tbsp each fresh parsley and chives
1 egg (boiled to your liking medium is usually best for this salad, cut into quarters)
- In a very hot pan put the salmon skin side down and sprinkle over some salt and pepper and cover.
- While your salmon is cooking whisk together your olive oil, vinegar, parsley, chives, mustard and a pinch of salt and pepper.
- In a bowl toss the lettuce, green beans and tomatoes with the dressing. (add a little at a time as you dont want a salad soup!)
- Serve the salad on a plate, sprinkle over the olives, place on the egg and put the salmon on the plate. (it should be steamed by the time you have made the salad but with a beautiful crispy skin. I like drizzling over some of the dressing on the salmon before putting it on my salad)
Love Emily x