Vegan Nicoise Salad
Elevate your salad game with this vibrant Vegan Niçoise Salad, a plant-based twist on the classic French favorite. Packed with tender baby potatoes, crisp green beans, juicy cherry tomatoes, and briny kalamata olives, it’s a harmonious blend of textures and flavors. The addition of marinated artichokes, capers, and thinly sliced red onion adds a delightful tang and complexity. Tossed with a zesty homemade dressing featuring extra virgin olive oil, fresh lemon juice, Dijon mustard, and a hint of maple syrup, this recipe proves that vegan eating never compromises on flavor. Ready in just 35 minutes, this dish makes for a show-stopping entree or a hearty side, perfect for a fresh, Mediterranean-inspired meal. Whether you're hosting a summertime gathering or enjoying a simple weeknight dinner, this Vegan Niçoise Salad is sure to impress!
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Recipe Information
Ingredients
- 400 g baby potatoes
- 200 g green beans
- 250 g cherry tomatoes
- 100 g kalamata olives
- 150 g mixed salad greens
- 150 g canned artichoke hearts
- 1 small red onion
- 2 tbsp capers
- 60 ml extra virgin olive oil
- 30 ml lemon juice
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Start by boiling the baby potatoes: Place them in a pot of salted water and bring to a boil. Cook for about 10-12 minutes or until they are tender when pierced with a fork. Drain and allow them to cool.
In the same pot, bring water to a boil again and add a pinch of salt. Blanch the green beans by boiling them for 3 minutes and then immediately transferring them to a bowl of ice water to stop the cooking process. Drain and set aside.
While the beans and potatoes are cooking, halve the cherry tomatoes and set them aside.
Roughly chop the canned artichoke hearts and slice the small red onion thinly.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, maple syrup, salt, and black pepper to create the dressing.
Once the potatoes are cooled, cut any large potatoes into bite-sized pieces.
In a large serving bowl, arrange the salad greens as a base, then add the sliced potatoes, blanched green beans, halved cherry tomatoes, kalamata olives, chopped artichoke hearts, sliced red onion, and capers on top.
Drizzle the salad with the prepared dressing and gently toss to combine all the ingredients. Adjust seasoning if necessary.
Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3685 mg | 160% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 28.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3529 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
