" Homemade lemon vinaigrette gives this salad the essence of a traditional nicoise salad with plant based protein and fiber for a satisfying meal that tastes incredible. "
- Debra Klein
Wash potatoes and pat dry. Place on rimmed baking sheet in a single layer. Drizzle with olive oil and mustard. Toss until well coated and then sprinkle with herbs de Provence. Toss again then roast
Rinse asparagus with cool water and pat dry. Trim off woody end and lay asparagus onto a separate baking sheet in a single layer. Drizzle with olive oil and sprinkle with freshly ground black pepper, then roast
Zest garlic clove and lemon into a small bowl. Add dijon mustard and whisk to form a paste. Squeeze the juice from the lemon over the paste and whisk well. Slowly drizzle the oil into the bowl while whisking.
Start by spreading out the fresh greens. Then add the roasted asparagus, herby potatoes, sliced hearts of palm, roasted red pepper strips, small white beans, kalamata olives, and thinly sliced radish.
Drizzle some lemon vinaigrette over the salad and serve the remaining dressing on the side.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.