The last days of summer salad obsession. Maybe it’s the hot weather that we’re still having in Boulder or the idea that labor day is this Monday and officially the end of summer. Whatever it is, I’m loving making and eating salads! The latest, this Nicoise Salad – no egg and no tuna.
Beautiful, colorful vegetables and a few beans round out this very easy-to-make dish loaded with fiber, protein, vitamins, and minerals. Flavors and textures that truly satisfies.
Just boil the potatoes in a large saucepan and reuse the water for the green beans and asparagus. Adding a little refreshing burst of sweetness with the cherry tomatoes, and adding the tangy lemon mustard dressing creates a beautiful harmonic fusion of balanced flavors and textures.
These recipes are perfect for lunch:
- Tempeh Salad Sandwich
- Chickpea Salad Sandwich
- Tempeh Asian Lettuce Wraps
- Barley Bean Salad with Cauliflower Rice
If you would like to up the protein in this salad, I’d recommend throwing in a can of rinsed kidney beans. Kidney beans are super hearty, offer high doses of protein, vitamins and essential minerals like potassium, magnesium, iron, B1, folate, and manganese and offer that rich flavor that satisfies.
The simple ingredients of the artichokes, olives, green beans and potatoes really create that Nicoise salad feel. What a delightful combination that makes this salad feel so good to eat.
This salad makes a really great and quick lunch you can easily transport with you. Just make a large batch and have this all week.
I'd love to hear your feedback in the comments below for this Nicoise Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking