Quick and Easy Vegan Niçoise Salad
Ingredients
- 2 cups butter lettuce, chopped
- 2 cups baby spinach
- 1 cup green beans, halved
- 1 cup red potatoes, cubed
- 2 cloves garlic
- 1 tablespoon black peppercorns
- 1 bay leaf
- 1 teaspoon garlic
- 1 14-ounce can hearts of palm, sliced
- 1/4 cup Kalamata or black olives
- 1/2 English cucumber, sliced
- 1/2 cup black-eyed peas or white beans
- 1 cup cherry tomatoes
- 1/2 red bell pepper, chopped
- 1/4 cup parsley, chopped
- 1 tablespoon capers
- 1/2 lemon, zested and juiced
- 2 tablespoons red onion, chopped
- 1 teaspoon extra virgin olive oil
- salt and pepper
Lemon dijon vinaigrette
- 1 lemon, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave
- 1 tablespoon extra virgin olive oil
- 1 teaspoon herbes de Provence seasoning
- 1/2 teaspoon garlic powder
Preparation
Create a bed of lettuce in two bowls and steam green beans just until tender, then add them to the lettuce.
Add potatoes, garlic, peppercorns, salt, and bay leaf to a pot with water, bring to a boil, and cook until fork tender, about 6 to 8 minutes, then drain.
Add the cooked potatoes to the bowl with black-eyed peas, olives, hearts of palm, and cucumber.
In a separate bowl, combine tomatoes, red peppers, parsley, capers, lemon zest and juice, extra virgin olive oil, red onion, salt, and pepper, mix well, and then add to the salad bowls.
Whisk the dressing ingredients together or blend them and pour over the salads. Add more fresh parsley if desired.
Tips
The most time-consuming part is boiling the potatoes for about 7 minutes.
This salad is a great way to use up any additional vegetables from the fridge.
Enjoy the combination of hot and cold ingredients for a fresh and comforting meal.
