Vegan Nicoise Salad

This Vegan Nicoise Salad is a plant-based version of classic French dish. With yellow potatoes, fresh vegetables, and a bright vinaigrette. A beautiful salad perfect for spring. Great for brunch, Mother's Day, or Easter!

Course Salad

Cuisine American, French

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 286

Author Elizabeth

Ingredients

16 Ounces Petite Yellow Potatoes
6 Ounces Fresh Green Beans trimmed
1 15 Ounce Can Cannellini Beans drained and rinsed
2 Medium Avocados peeled and thinly sliced
8 Artichoke Heart Quarters drained
1 Cup Quartered Radishes
1 Baby Cucumber sliced
1 Cup Cherry Tomatoes halved
½ Cup Pickled Red Onions
¼ Cup Niçoise or Kalamata Olives
Butter/Boston Lettuce to line the plate, optional

Dressing

¼ Cup Extra Virgin Olive Oil or Water
3 Tablespoons Dijon Mustard
3 Tablespoons White Wine Vinegar
1 Tablespoon Agave or Maple Syrup
1 Clove Garlic minced
1 Teaspoon Salt
½ Teaspoon Pepper

Instructions

Add the potatoes to a pot and fill with water. Bring to a boil and cook for 10-13 minutes until fork tender. Drain and rinse with cold water. When cool enough to handle, slice into quarters.
Bring a small pot of water to a boil. Add the green beans and cook for 2-4 minutes. Immediately transfer to a bowl of ice water to cool.
In a small bowl whisk together the dressing ingredients.
Assemble the salad. If desired, a bed of lettuce on a large platter. Arrange the salad ingredients in groups around the platter. Drizzle with the dressing.

Video

Nutrition