Ingredients:
1 cup baby potatoes, boiled and halved
2 hard-boiled eggs, halved
100g cooked salmon, flaked
1 cup green beans, blanched
1 cup cherry tomatoes, roasted or fresh
1/3 cup green olives
Mixed salad greens (e.g., romaine, red leaf)
Fresh dill, chopped
Salt & black pepper to taste
🥄 For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
Salt & pepper to taste
🧑🍳 Instructions:
Boil the potatoes in salted water until fork-tender. Drain and cool slightly.
Blanch the green beans in boiling water for 2–3 minutes, then transfer to an ice bath to retain their vibrant green color.
Roast the tomatoes (optional): Toss cherry tomatoes with olive oil, salt, and pepper. Roast at 200°C (400°F) for 15 minutes.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, and pepper.
Assemble the salad: On a large plate, arrange salad greens, potatoes, eggs, salmon, green beans, tomatoes, and olives.
Drizzle with dressing and sprinkle with chopped fresh dill.