Vegan Nicoise Salad
Bright, vibrant, and bursting with Mediterranean flavors, this Vegan Nicoise Salad is a plant-based twist on the French classic that’s perfect for warm-weather meals. Tender baby potatoes, crisp green beans, juicy cherry tomatoes, and briny kalamata olives form the heart of this satisfying salad, while artichoke hearts and capers add a delightful tangy flair. Tossed with a zesty Dijon mustard dressing sweetened with a touch of maple syrup, this wholesome dish is layered over a bed of mixed greens to create a colorful, nutrient-packed meal that’s as beautiful as it is delicious. Ready in just 35 minutes, this vegan-friendly Nicoise salad is an easy, healthy choice for lunch, dinner, or meal prep. Perfect for vegans and anyone seeking a fresh, satisfying salad recipe!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
While the beans and potatoes are cooking, halve the cherry tomatoes and set them aside.
Step 4
Roughly chop the canned artichoke hearts and slice the small red onion thinly.
Step 5
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.
Step 6
Once the potatoes are cooled, cut any large potatoes into bite-sized pieces.
Step 7
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.
Step 8
Drizzle the salad with the prepared dressing and gently toss to combine all the ingredients. Adjust seasoning if necessary.
Step 9
Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld together.
Nutrition Facts
| Serving size | (1481.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1332.1 |
| Total Fat 86.0g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3685.3mg | 0% |
| Total Carbohydrate 138.5g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 28.5g | |
| Protein 23.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 406.1mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 3529.2mg | 0% |
Source of Calories