Vegan Nicoise Salad
Vegan Nicoise Salad is made with a combination of pantry staples and fresh produce for an amazing main dish salad that's hearty and delicious. 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.
Servings: 6 servings
Calories: 358kcal
Equipment
Ingredients
POTATOES
- 1 lb. baby red potatoes
- 2 teaspoons olive oil
- 1 teaspoon dijon mustard
- 1 Tablespoon herbs de Provence*
ASPARAGUS:
- 1 lb. fresh asparagus
- 1 teaspoon olive oil
- A few grinds of black pepper
NICOISE SALAD DRESSING:
- 1 large lemon zested and juiced
- ½ cup extra virgin olive oil
- 1 Tablespoon dijon mustard
- 1 small clove garlic zested
SALAD
- ½ head romaine 3 cups chopped
- 1 12.5-oz can small white beans*
- ½ cup kalamata olives
- 1 14-oz. can hearts of palm, sliced thin
- ½ cup roasted red pepper strips
- 2 small persian cucumbers sliced thin
Instructions
- Preheat oven to 400 degrees.
PREPARE POTATOES:
- Wash potatoes and pat dry. If potatoes are small, cut in half. Larger potatoes can be cut into quarters. Cut them into similar sizes so they'll cook at the same rate. 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. Roast potatoes for 25 minutes, or until tender when pierced with a fork.
PREPARE ASPARAGUS:
- 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. Roast in preheated 400 degree oven for 8 minutes. Timing could vary from 5-10 minutes depending on thickness of spears. Asparagus will turn bright green when still al dente and perfectly done.
PREPARE NICOISE SALAD DRESSING:
- 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. Continue to whisk until emulsified. Set aside.
- Get the salad ingredients and a large serving platter ready to assemble. 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.
Video
Notes
Beans: small white beans are sometimes labeled navy beans or white pea beans.
Salt: If you add briny ingredients like nicoise olives and/or capers to your salad, you won't need any salt on the potatoes or in the salad dressing. If you're skipping the briny elements, sprinkle ¼ teaspoon coarse sea salt on the potatoes and on the asparagus before roasting. You may also want to add coarse sea salt to taste on the nicoise salad dressing.
Fresh herbs: Minced fresh parsley, basil, or dill would be fabulous added to the dressing or sprinkled on top of the salad.
Salad Nicoise Dressing: Make the vinaigrette ahead of time and store in the fridge for up to 5 days. Bring to room temperature before serving.
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 32g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 210mg | Fiber: 7g | Sugar: 4g