Spring Nicoise Salad
The Spring Nicoise Salad is inspired by the French Nicoise Salad. Packed with veggies and served with a shallot vinaigrette, it’s a perfect vegan and gluten free option for lunch or dinner. Add canned tuna to bump up the protein.
Salad Ingredients
- 3/4 pound small potatoes
- 1 pound green beans, trimmed
- 2 cucumbers, sliced crosswise
- 1 heaping cup halved mini heirloom tomatoes (or 2 sliced large tomatoes or a mix)
- 1 bunch radishes, sliced
- 1 large avocado, sliced
- 1 small jar artichoke hearts, drained
- 1/4 cup capers
- 1/2 cup Nicoise olives, pitted (or Kalamata)
- 1 bunch fresh dill, roughly chopped
Dressing Ingredients
- 1 small shallot
- 2 tablespoons champagne vinegar or fresh lemon juice
- 1 teaspoon maple syrup
- 2 teaspoons Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 12 minutes. Use a slotted spoon to transfer the potatoes to a large bowl of ice water to stop the cooking. Once the potatoes are cold, drain and let dry on a towel. Cut in half.
- Bring another large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until tender crisp. Drain and transfer to ice water to stop the cooking and preserve the bright green color. Once cold, drain and let dry on a towel.
- To assemble the salad, choose a large platter. Arrange the green beans, potatoes, tomatoes, cucumber, radishes, olives, avocado, and artichoke hearts in separate sections around the platter. Sprinkle the capers and dill over the whole platter.
- To make the dressing, put the shallot, vinegar, syrup, mustard, olive oil, salt, and pepper in a jar with lid. Shake until smooth and drizzle over the salad.
Nutrition
Serves 8
- Calories 194
- Total Fat 11g
- Saturated Fat 2g
- Trans Fat 0g
- Unsaturated Fat 8g
- Cholesterol 0mg
- Sodium 198mg
- Carbohydrates 24g
- Fiber 6g
- Sugar: 7g
- Protein 4g
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