Nicoise-style salmon salad


2 Medium Waitrose British Blacktail Eggs
250g baby new potatoes, halved
240g pack Waitrose Sweet, Succulent Tenderstem® Broccoli Spears
2 essential Waitrose Little Gem Lettuce, leaves separated
100g pack Waitrose Kiln Roasted Scottish Salmon Flakes
2 tbsp small black olives
2 tbsp Waitrose French Dressing


1. Hard-boil the eggs in a small pan of boiling water for 8 minutes then drain, shell and quarter.

2. Meanwhile, cook the potatoes in a separate pan of boiling water for 5 minutes. Add the Tenderstem® broccoli and cook for a further 3 minutes until both vegetables are tender. Drain and cool under running water.

3. Arrange the lettuce leaves on 2 plates and top with the vegetables, egg quarters, salmon flakes and black olives. Drizzle over the dressing and serve.

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1949.744kJ
Fat 27g
Saturated Fat 5.5g
Carbohydrate 27.9g
Sugars 7g
Salt 2.4g

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3 stars

Average user rating Based on 6 ratings

This recipe was first published in Fri Sep 13 15:58:00 BST 2013.