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–+ servings

Vegan Nicoise Salad

French Buddha Bawl: Simple, and yet genius! Although there are no special instructions to make this delicious salad - There is one little trick - that takes it to the next level. This Nicoise salad is excellent as a light meal, together with a baguette, or as a buffet dish.
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Servings: 2
Ingredients Method

Ingredients
 
 

Vinaigrette Dressing
  • 1-2 Tablespoon lemon juice or white wine vinegar
  • ¼ cup olive oil
  • 1 Tablespoon small red onion, finely chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon oregano, dried and crumbled
  • ¼ teaspoon tarragon, dried and crumbled
  • ½ teaspoon mustard spread
  • salt and black pepper
Salad
  • 180 gram vegan tuna fish
  • 100 gram edamame, peeled and frozen
  • 100 gram Green beans, frozen and cut into two or three
  • 250 gram baby potatoes, washed no need to peel
  • Crunchy lettuce To line the serving bowl
  • 6 Cherry tomatoes halved lengthwise
  • 6 Radishes cut into quarters
  • ½ small red onion, finely sliced
  • 2 Tablespoon black kalamata olives
  • 1 Tablespoon capers, washed

Method
 

Vinaigrette Dressing
  1. Put all the ingredients for the dressing in a small jar, close with the lid, and shake well.
Salad
  1. Put the onion slices in a small bowl, pour over one tablespoon of the dressing, and mix gently. Keep aside.
  2. Put the green beans in a small bowl, sprinkle a little salt, and pour boiling water to cover. Keep aside.
  3. Put the edamame in a bowl, sprinkle a little salt, and pour boiling water to cover. Keep aside.
  4. Put the potatoes in a pot, no need to peel them, cover with water, add a teaspoon of salt, bring to a boil, lower the heat, and cook for 12-15 minutes until they soften but not too much.
  5. Drain the potatoes, let them cool a little, and cut them in half (or more, depending on the size) when they are still warm. Transfer to a small bowl and pour a spoonful of the dressing. Mix gently and keep aside.
For Serving
  1. Line a plate or serving bowl with lettuce leaves.
  2. Place the tuna in the center - shape it into a small pile
  3. Arrange tomatoes, onion and radish around the tuna.
  4. filter the green beans and the edamame
  5. Arrange potatoes, green, and edamame around the tomatoes, onion, and radish.
  6. Sprinkle over black olives and capers, and pour the rest of the dressing.
  7. Serve immediately, warm or at room temperature. Accompany the salad with a baguette or some rustic bread.
  8. Based on this recipe

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