Follow us 148.4k
I first had a Nicoise salad on holiday in Thailand (at an Italian restaurant funnily enough!) Despite the unconventional setting, the salad was a fairly traditional tuna Nicoise, but I’ve since been using this recipe as a basis for a slightly different salad which is what I'm sharing with you here.
To make this tasty salad low-carb, roasted radishes take the place of potatoes, and smoked salmon is used instead of tuna. If you don't have smoked, simply use cooked salmon fillet.
I’ve also swapped out the olives for capers as I feel they work a lot better with the salmon. It’s all tied together though by a traditional mustard-y lemony dressing. In this salad I used a low-carb sweetener to keep it sugar-free and keto.
Though there are a bunch of tweaks to this low-carb recipe, if you are a fan of the traditional tuna version, I promise you’ll love this variation too.
Hands-on Overall
Serving size 1 bowl
Nutritional values (per 1 bowl)
Net carbs5.6 grams
Protein22.5 grams
Fat43.2 grams
Calories507 kcal
Calories from carbs 4%, protein 18%, fat 78%
Total carbs8.8 gramsFiber3.3 gramsSugars4.4 gramsSaturated fat7.1 gramsSodium1,867 mg(81% RDA)Magnesium47 mg(12% RDA)Potassium642 mg(32% EMR)
Ingredients (makes 2 servings)
Salad:
- 1 bunch radish, trimmed (150 g/ 5.3 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1/4 tsp sea salt
- 150 g smoked salmon fillet, flaked (5.3 oz)
- 2 large hard boiled eggs, quartered
- 2 tbsp capers (17 g/ 0.7 oz)
- 1/4 cup fresh dill
- 1 medium tomato, cut into wedges (123 g/ 4.3 oz)
- 6 Romaine lettuce leaves, torn (60 g/ 2.1 oz)
Dressing:
- 2 tbsp fresh lemon juice (30 ml)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1 tbsp seeded mustard (18 g/ 0.7 oz)
- 1 tsp Erythritol or Swerve
- 1 tsp prepared horseradish or freshly grated horseradish
- 1/2 tsp sea salt
Instructions
- Preheat oven to 210 °C/ 410 °F (conventional), or 190 °C/ 375 °F (fan assisted). Toss radishes with olive oil and salt, and arrange on a lined baking tray.
- Bake 20 - 25 minutes, turning half way through. Once cooked through and browned, remove and allow to cool slightly.
- To make the dressing, add all ingredients in a small jar and shake well.
- While the radishes are baking, cook the eggs. Place them in a saucepan and cover with cold water. Slowly bring to a gentle boil and then cover, remove from heat and set a timer for 7 minutes. When the time is up, add them to a bowl of cold water for a few minutes (you may need change the water half way or add a few ice cubes — you want to cool the eggs down quickly to stop the cooking process). Once cool, peel and cut into quarters.
- To assemble the salad, spread the lettuce over the bottom of two plates or flat bowls, then sprinkle half the dill over the top.
- Arrange the remaining ingredients evenly between the two dishes. Top with the remaining dill and drizzle with the dressing. Serve immediately.
Ingredients
- 1 bunch radish, trimmed (150 g/ 5.3 oz)
- 1 tbsp extra virgin olive oil (15 ml)
- 1/4 tsp sea salt
- 150 g smoked salmon fillet, flaked (5.3 oz)
- 2 large hard boiled eggs, quartered
- 2 tbsp capers (17 g/ 0.7 oz)
- 1/4 cup fresh dill
- 1 medium tomato, cut into wedges (123 g/ 4.3 oz)
- 6 Romaine lettuce leaves, torn (60 g/ 2.1 oz)
- 2 tbsp fresh lemon juice (30 ml)
- 1/4 cup extra virgin olive oil (60 ml/ 2 fl oz)
- 1 tbsp seeded mustard (18 g/ 0.7 oz)
- 1 tsp Erythritol or Swerve
- 1 tsp prepared horseradish or freshly grated horseradish
- 1/2 tsp sea salt
Instructions
- Preheat oven to 210 °C/ 410 °F (conventional), or 190 °C/ 375 °F (fan assisted). Toss radishes with olive oil and salt, and arrange on a lined baking tray.
- Bake 20 - 25 minutes, turning half way through. Once cooked through and browned, remove and allow to cool slightly.
- To make the dressing, add all ingredients in a small jar and shake well.
- While the radishes are baking, cook the eggs. Place them in a saucepan and cover with cold water. Slowly bring to a gentle boil and then cover, remove from heat and set a timer for 7 minutes. When the time is up, add them to a bowl of cold water for a few minutes (you may need change the water half way or add a few ice cubes — you want to cool the eggs down quickly to stop the cooking process). Once cool, peel and cut into quarters.
- To assemble the salad, spread the lettuce over the bottom of two plates or flat bowls, then sprinkle half the dill over the top.
- Arrange the remaining ingredients evenly between the two dishes. Top with the remaining dill and drizzle with the dressing. Serve immediately.
Nutrition (per serving, 1 bowl)
Calories507kcal
Net Carbs5.6g
Carbohydrates8.8g
Protein22.5g
Fat43.2g
Saturated Fat7.1g
Fiber3.3g
Sugar4.4g
Sodium1,867mg
Magnesium47mg
Potassium642mg
Detailed nutritional breakdown (per 1 bowl)
| Total per 1 bowl |
| 5.6 g | 22.5 g | 43.2 g | 507 kcal |
| Radishes, raw |
| 1.4 g | 0.5 g | 0.1 g | 12 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 6.8 g | 60 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Salmon, smoked |
| 0 g | 13.7 g | 3.2 g | 88 kcal |
| Egg, whole, hard boiled (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Capers, canned |
| 0.1 g | 0.2 g | 0.1 g | 2 kcal |
| Dill, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Tomatoes, fresh |
| 1.7 g | 0.6 g | 0.1 g | 11 kcal |
| Lettuce, Romaine |
| 0.4 g | 0.4 g | 0.1 g | 5 kcal |
| Lemon juice, fresh |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 27 g | 239 kcal |
| Mustard, wholegrain |
| 0.5 g | 0.7 g | 1 g | 14 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Horseradish, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
Do you like this recipe? Share it with your friends!
