2 bunches red kale, washed, chopped and massaged with ½ tsp sea salt for 1-2 minutes
5 ounces salmon lox (or smoked salmon or gravlax)
2 hard boiled eggs, sliced
1 cup green beans, cut and trimmed - blanched by plunging into boiling water for 1 minute then removing and running under cold water for 1-2 minutes.
½ cup olives (I use castella olives)
1 cup baby potatoes, roasted - pre-roast before making the salad at 400 degrees for 20 minutes (I usually just use leftover roasted potatoes for my nicoise salad)
¼ cup balsamic vinaigrette of choice (prepared or homemade)
Instructions
Blanch the beans, set aside.
Prepare the kale, and add to a large bowl.
Layer with the roasted potatoes, lox, sliced egg, olives, green beans and roasted potatoes.
Drizzle with the dressing.
Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/massaged-red-kale-lox-nicoise-salad/