Salmon Nicoise Salad

I’m heading out next Saturday for a work trip, so this week is all about using up what’s inside my fridge.

So I scoped out and there was some poached wild salmon right next to some leftover boiled potatoes. My go to with leftovers is usually as pasta or a salad, so this had salad material written all over it.

I like a salad that has a blend of textures and flavours that compliment each other. I want every bite to be delicious.

It looked like I had enough for two full meals, so while I made a salad for dinner tonight I also put together a to go container for lunch tomorrow.

In the crisper I found some mixed greens, then I grabbed some green beans and steamed them. Then I chopped the green beans into the bite sized pieces, and did the same with the potatoes. Again, the key to a good salad is that you can each it with just a fork, no struggling with giant pieces of anything. Then I added some olives and capers.

Finally I took the juice of a lemon, a tsp of dijon mustard, a half teaspoon of honey, and some good olive oil - and whipped up a quick vinagrette. I took half of it and filled a small jar that was the same height as my container, so it would be secure while I transported it to work.

Then I sat down with my salad and nice glass of Californian Chardonnay and enjoyed the last moments of my weekend!