Massaged Red Kale & Lox Nicoise Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 2 bunches red kale, washed, chopped and massaged with ½ tsp sea salt for 1-2 minutes
  • 5 ounces salmon lox (or smoked salmon or gravlax)
  • 2 hard boiled eggs, sliced
  • 1 cup green beans, cut and trimmed - blanched by plunging into boiling water for 1 minute then removing and running under cold water for 1-2 minutes.
  • ½ cup olives (I use castella olives)
  • 1 cup baby potatoes, roasted - pre-roast before making the salad at 400 degrees for 20 minutes (I usually just use leftover roasted potatoes for my nicoise salad)
  • ¼ cup balsamic vinaigrette of choice (prepared or homemade)
Instructions
  1. Blanch the beans, set aside.
  2. Prepare the kale, and add to a large bowl.
  3. Layer with the roasted potatoes, lox, sliced egg, olives, green beans and roasted potatoes.
  4. Drizzle with the dressing.
  5. Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/massaged-red-kale-lox-nicoise-salad/