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Salmon Nicoise

By May 5, 2014January 27th, 2021Recipes


  •   1 palm size portion of red salmon, tinned in brine or spring water drained and chunked
  •   2 eggs, hardboiled and cut in quarters
  •   2 handfuls romaine lettuce, leaves torn
  •   1 1/2 handfuls artichoke hearts, drained and quartered
  •   8 black and green olives
  •   1 handful cucumber or zucchini, shredded or julienne
  •   1 1/2 handfuls broccoli sprouts
  •   1/2 handful small sweet capsicum
  •   1/2 handful avocado, peeled and cut into cubes
  •   1/2 teaspoon Dijonnaise Sauce
  •   Lemon wedges, garnish

1. Arrange lettuce on large serving platter. Arrange mounds of the other ingredients over the platter.
2. Spritz with a splash of lemon juice.
3. Serve immediately with a small bowl of Dijonnaise Sauce.

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