In the evenings, you can already feel the wings of the redemptive autumn, carrying a promise for cooler days.
When the air conditioner is still working overtime, here is a light meal: vegan Nicoise salad.
There are countless versions of this salad – anything goes. It generally contains tuna fish, potatoes, hard-boiled eggs, and green beans.
So I replaced the tuna with vegan tuna and the eggs with edamame; I added radishes, purple onions, cherry tomatoes, olives, capers, and a vinaigrette dressing.
The result was a light, tasty, and satisfying dish – I didn’t have to accompany it with bread!
Enjoy, and let me know how it turned out 😋❣
- 1-2 Tablespoon lemon juice or white wine vinegar
- ¼ cup olive oil
- 1 Tablespoon small red onion, finely chopped
- ½ tsp dried thyme
- ½ tsp oregano, dried and crumbled
- ¼ tsp tarragon, dried and crumbled
- ½ tsp mustard spread
- salt and black pepper
- 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
- Put all the ingredients for the dressing in a small jar, close with the lid, and shake well.
- Put the onion slices in a small bowl, pour over one tablespoon of the dressing, and mix gently. Keep aside.
- Put the green beans in a small bowl, sprinkle a little salt, and pour boiling water to cover. Keep aside.
- Put the edamame in a bowl, sprinkle a little salt, and pour boiling water to cover. Keep aside.
- 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.
- 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.
- Line a plate or serving bowl with lettuce leaves.
- Place the tuna in the center – shape it into a small pile
- Arrange tomatoes, onion and radish around the tuna.
- filter the green beans and the edamame
- Arrange potatoes, green, and edamame around the tomatoes, onion, and radish.
- Sprinkle over black olives and capers, and pour the rest of the dressing.
- Serve immediately, warm or at room temperature. Accompany the salad with a baguette or some rustic bread.