Maple Smoked Salmon Salad
This Maple Smoked Salmon Salad with green beans, eggs, goat cheese, tomatoes and capers is topped with a maple balsamic dressing for the tastiest fall salad.
Ingredients
Serves 2 people
- 4 oz cooked Smoked Salmon see note
- 3/4 cup haricot verts see note
- 3/4 cup baby potatoes
- 1/3 cup sliced radish
- 1/3 cup halved cherry tomatoes
- 2 tbsp capers
- 1/4 cup thinly sliced red onion
- 1/3 cup goat cheese crumbles
- 2 eggs
The maple balsamic dressing:
- 1/3 cup extra virgin olive oil
- 3 tbsp balsamic dressing
- 1 tbsp dijon mustard
- 2 tbsp maple syrup
Instructions
- Cook your potatoes, by bringing a pot of water to a boil. Wash and add baby potatoes. Cook for about 5-10 min depending on size, or when the potatoes can easily be poked with a fork. Drain and set aside.
- Cook green beans by steaming for about 6 minutes. You want them to keep their bright green color and still have a bit of a bite.
- Add eggs to a pot of water and bring to a boil. Boil for about 8 min and then transfer to an ice bath. When cool enough to touch, peel.
- Slice tomatoes, radishes and red onion.
- Make dressing by combining ingredients in a mason jar and shaking until nice and combined.
- Assemble salad but adding all ingredients to a plate. Top with the cooked Acme Maple Smoked Salmon. Drizzle with dressing. Enjoy!
Video
Notes
Note: I used Acme Honey Maple Smoked Salmon, but you could easily substitute regular smoked salmon, or a cooked piece of salmon. I preferred the Honey Maple Salmon as it brings out the dressing and other seasonal flavors.
Note: I like to use "haricot verts" in this recipe which is essentially a "French cut" green bean. You can buy these frozen at stores like Trader Joes, or get this little slicer which I LOVE.
Note: you can get creative with toppings for this salad. For example, substitute olives for capers, add lettuce, swap for a different cheese etc.