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 satisfy.
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
- 1 head Romaine lettuce torn into bite-size pieces.
- 4 small new potatoes (leave skins on if they’re organic)
- 1/2 lb green beans ends removed, cut in half if large
- 1/2 lb asparagus ends trimmed and cut into thirds
- 1 carton cherry tomatoes rinsed and cut in half
- 1 cup pitted Kalamata olives
- 1 large marinated artichoke hearts or 2 small jars, cut in half
- 1 (15-oz.) can kidney beans drained and rinsed
- 1/4 cup fresh lemon juice
- 3 tbsp red wine vinegar
- 1 clove garlic crushed
- 2 tsp yellow mustard
- 1 tbsp maple syrup or substitute a few drops of liquid Stevia
- Place a large pot of water to cover the potatoes on the stove and heat to boiling. Turn down the heat and cook for about 10-15 minutes or until the potatoes are tender. Remove the potatoes, set them aside, and retain the water.
- Place the green beans in the potato water and cook until they are crisp-tender. Remove and retain the water.
- Place the asparagus in the water and cook until they are crisp-tender.
- Remove and discard the water.
- While the vegetables are cooking, make the dressing by placing the lemon juice, vinegar, garlic, maple syrup and mustard in a small bowl. Whisk to combine.
- Drizzle a portion of the dressing on the lettuce and toss. Place the lettuce on a large platter or divided into 4 individual bowls.
- Slice the cooled potatoes into 1/4″ rounds.
- Arrange the potatoes, tomatoes, green beans, asparagus, olives, artichokes, and beans over the lettuce and drizzle over more of the dressing.
- Salt & pepper to taste.