Vegan Nicoise Salad

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 😋❣

RECIPE

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

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Ingredients

 

US CustomaryMetric

 

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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

Instructions

 

Vinaigrette Dressing

• Put all the ingredients for the dressing in a small jar, close with the lid, and shake well.

Salad

• 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.

For Serving

• 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.
• Based on this recipe

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