You guys are always asking me for healthy, quick recipes you can make at home so I wanted to share with you all this delicious, easy salad you can have for lunch or dinner!

When I worked at the Nordstrom Cafe my FAVORITE salad was the salmon Nicoise. With being quarantined I can’t go get one myself so I decided to take on the task at home!

INGREDIENTS:

serves 4

• 1 lb of wild-caught salmon cut into 4 pieces (skin removed)
• 4 eggs
• 2 tbsp avocado oil
• 8 cups of chopped romaine
• 1/2 red onion, chopped
• 2 cups of cherry tomatoes, halved
• 2 cups steamed green beans
• 1 cup pitted kalamata olives
• balsamic vinaigrette
• salt and pepper to taste

DIRECTIONS:

1. Boil water in a medium-size pot. Add your eggs and cook for 13 minutes. When eggs are done cooking immediately put them in an ice bath for 5 minutes.
2. While eggs are cooking heat your avocado oil in a saute pan over med/high heat. Salt and pepper your salmon pieces on both sides and add to the pan. Cook for 3-4 minutes on each side or until the salmon reaches your desired cook temperature.
3. Assemble lettuce, onion, cherry tomatoes, green beans, kalamata olives among four bowls. Top with salmon and balsamic vinaigrette.
4. Peel your eggs and cut in half and add to your salads, enjoy!