Go Back
+ servings
close-up view of salade nicoise
Print

Salade Nicoise with Salmon, Tuna or Sardines

Salade Nicoise with Salmon, Tuna or Sardines may either be composed on individual serving plates or on one large platter, from which each diner can serve themselves. Keto, Paleo, Whole30, AIP and GAPS-friendly.
Course DInner, lunch, Salad
Cuisine American, French
Keyword aip, anchovies, gaps diet, keto, paleo, Salade Nicoise, salmon, sardines, tuna, whole30
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450kcal
Author Megan
Cost $12

Equipment

  • saucepan
  • saute pan (not needed for sardine version)

Ingredients

  • 1 large head, or 2 small heads butter lettuce washed and dried
  • 1-½ pounds fresh salmon , fresh tuna, OR 2 to 3 cans sustainably-sourced canned sardines, fresh canned anchovies, or vacuum packed albacore tuna (See how to sauté fresh salmon or tuna in Notes below.)
  • 4 hard-boiled eggs halved; see recipe in Notes below
  • 1 recipe Blanched Green Beans or Asparagus see recipe in Notes below; Keto & AIP: use asparagus.
  • 1 recipe Marinated Dilled Onions see recipe in Notes below; Keto: sub cucumbers for the onions.
  • 1 recipe Roasted Root Veggie "Potato" Salad see recipe in Notes below or make the Marinated Potato Salad recipe (for Paleo, Whole30 and GAPS) also in Notes below
  • 1 vine-ripened tomato cut into 8 wedges (omit for AIP)
  • 1/2 cup olives oil-cured
  • 1 recipe Fresh Herb Vinaigrette (You may also use this Creamy Tarragon Dressing, if preferred. Not for AIP.)
  • several sprigs fresh dill and/or fresh tarragon
  • freshly ground black pepper omit for AIP

Instructions

  • Arrange chopped or torn lettuce in the center of the platter or on individual plates.
  • Place Marinated Dilled Onions or Cucumbers in the center of the platter/plates.
  • Arrange all the other components decoratively around the onions: green beans or asparagus, hard-boiled eggs, salmon or sardines (or other fish), tomatoes, olives and the roasted root veggies or potato salad. (For AIP, omit green beans, tomatoes and eggs; use asparagus.)
  • Garnish with fresh dill or tarragon and black pepper (omit for AIP). Drizzle decoratively with the dressing and serve the remaining dressing on the side.

Notes

Pan-seared salmon or ahi tuna

  • 1-1/2 pounds fresh salmon or ahi tuna
  • 2 Tablespoons butter, or use olive oil for AIP and dairy-free
  • sea salt, to taste
  1. Heat cast iron skillet over medium-high heat until very hot. Add olive oil or butter to melt.
  2. Place fish in the pan, and for salmon, reduce heat to medium. Sprinkle top side of fish with sea salt.
  3. Cooking time will depend on the thickness of your fish steaks or fillets and variety of fish. For salmon, cook 3 to 5 minutes on the first side; then flip, sprinkle second side with sea salt, and cook 3 to 5 minutes on the second side. Check for desired doneness, allowing for a darker pink in the middle for medium-rare fish. For fresh ahi tuna, sear for as little as 1 minute on each side.

Perfectly Hard Boiled Eggs (omit for AIP)

  1. Place eggs in saucepan of lightly salted room temperature or cold water.
  2. Bring the water to boil. Once boiling, cook over medium heat for 3 minutes.
  3. Turn off the heat and cover for 6 minutes.
  4. Plunge eggs or rinse them in cold water.
  5. Peel. (Eggs that are less fresh will peel more easily.)

Blanched Green Beans or Asparagus

Ingredients

  • 1 pound green beans or asparagus, washed and stems removed
  • 8 cups water
  • 2 teaspoons sea salt

Instructions

  1. Bring water and salt to a boil.
  2. Add the green beans and simmer 10 minutes. If using asparagus, simmer 4 minutes.
  3. Drain and rinse under cold water.
  4. Chill until ready to serve.
  5. Optional: Gently dress and toss with extra of the Fresh Herb Vinaigrette.

Dilled Marinated Onions or Cucumbers

Ingredients

  • 1 large or 2 small sweet onions, such as Maui, Walla Walla or Vidalia halved and thinly sliced OR, for Keto/if preferred, 1 large cucumber, peeled, de-seeded and sliced thinly
  • 1 Tablespoon + 1 teaspoon extra-virgin olive oil
  • 1 Tablespoon + 1 teaspoon apple cider vinegar
  • 1/2 teaspoon dried dill weed
  • 2 generous pinches sea salt

Instructions

  1. Combine all ingredients in a small mixing bowl and chill until ready to serve, ideally 20 minutes or longer.

Roasted "Potato" Salad ~ Celery Root and Black Radish (Keto and AIP)

roasted tri-veggies~ Salade Nicoise

Ingredients

  • 1 large rutabaga peeled and cut into 1" cubes (only for AIP; omit for Keto)
  • 1 large celery root peeled and cut into 1" cubes
  • 1 large black radish peeled and cut into 1" cubes (increase to 2 radishes for Keto); okay to use other varieties of radishes, too
  • ¼ cup avocado oil or preferred fat for roasting veggies
  • ½ teaspoon sea salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss veggie cubes with oil and sea salt, to coat.
  3. Spread evenly on large cookie sheet and bake 25 minutes. Check for how brown the undersides are getting. Toss them and bake up to 15 additional minutes.
  4. Serve hot, warm or at room temperature.

Marinated Potato Salad

  • 6 medium-size potatoes of choice (up to 2 pounds)
  • 1/2 cup extra-virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  1. Place potatoes in large saucepan, and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until tender. Drain and cool.
  2. Peel and cube potatoes. Place in a large bowl.
  3. Add dressing ingredients, and stir to mix.

Nutrition

Calories: 450kcal | Carbohydrates: 6g | Protein: 24g | Fat: 32g | Saturated Fat: 5g | Sodium: 950mg | Potassium: 556mg | Fiber: 3g | Vitamin C: 65mg | Calcium: 300mg