A Moroccan spin on the traditional Niçoise salad. The flavors in this vinaigrette make this version a winner. Although the salad only requires half the amount of dressing, you will no doubt use the remainder quickly – it’s that good!
2 garlic cloves
⅓ cup fresh cilantro leaves
2 tablespoons fresh parsley leaves
½ teaspoon fresh lemon zest
½ teaspoon sweet paprika
½ teaspoon red pepper flakes
½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
2½ tablespoons fresh lemon juice
½ cup extra virgin olive oil
10 ounces baby potatoes
8 ounces fresh green beans
1 pound salmon filet
¼ teaspoon kosher salt
4 ounces baby greens
1 cup grape tomatoes, halved
1 avocado, halved and then each half sliced
½ cup pitted kalamata olives
Nutritional information per serving
Calories 595 (65% from fat) / Carb. 26g / Pro. 28g / Fat 44g / Sat. Fat 6g / Chol. 69mg / Sod. 828mg / Calc. 101mg / Fiber 7g
Prepare the vinaigrette: Using a Cuisinart® Food Processor fitted with metal chopping blade, chop the garlic by turning the unit on and dropping the garlic through the feed tube. Scrape the sides of the bowl and add the cilantro, parsley, lemon zest, paprika, red pepper flakes, coriander, salt, pepper and cumin to the work bowl. Pulse to roughly chop and then add the lemon juice. With the machine running, add the olive oil through the feed tube until all ingredients are emulsified. Remove and reserve.
Put the potatoes on one side of the tray inside the steamer. Secure lid.
Select Vegetables, set timer for 25 minutes and press Start.
With 9 minutes remaining, press Pause and add the green
beans to the steamer and press Pause again to resume steaming.
When timer expires, use tongs to transfer the vegetables to a mixing bowl. Reserve.
Sprinkle the salmon with salt and add to the tray inside the steamer.Select Seafood, set timer for 15 minutes and press Start.
While vegetables and fish are steaming, arrange greens, tomatoes, avocado and olives on a large serving platter or evenly among four individual plates. When ready, do the same with the potatoes, green beans and salmon.
Pour the vinaigrette over the salad and serve.
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