Here’s a twist on a traditional Nicoise Salad using Almond Salad in place of tuna and a honey dijon vinaigrette. Its great for a crowd or someone like me that could eat most of it in one sitting!
Vegan Nicoise Salad
- 4 cups mixed lettuce, chopped
- 2 tomatoes, sliced
- 1 cup fingerling potatoes
- 2 cups green beans
- 1/4 cup kalamata olives
- 1/4 red onion, sliced
- 1 cup almonds
- 3 tbsp Vegenaise
- 2 ribs celery, chopped
- 2 baby dill pickles, chopped
- 1 tsp dried dill
- 1 lemon, juiced
- paprika - optional
Honey Dijon Dressing
- 2 tbsp whole grain dijon mustard
- 2 tbsp white balsamic vinegar
- 4 tsp honey
Almond Salad Directions
You can either buy pre-crushed almonds, or you can pulse one cup of whole almonds in your Vitamix, food processor, or blender, until they are finely chopped.
Once the almonds are pulverized, add three kitchen size tablespoons (I think the measuring size spoons are too small) of Vegenaise to the almonds. Add in the chopped celery, pickles, dill, and lemon juice and mix together. Sprinkle on a dash of paprika if desired.
Cook the Potatoes
Bring a small pot of water to a boil on your stove and cook the potatoes until they are just done, about eight minutes. Rinse under cold water and put in your refrigerator to cool while you continue making the rest of the salad.
Blanch the Green Beans
Bring a small pot of water to a boil on your stove and cook the green beans until they are tender crisp, about four minutes. Rinse under cold water and put in your refrigerator to cool while you continue making the rest of the salad.
Chop and Slice
Add four cups of chopped lettuce to a large plate or bowl. I used a combination of two cups herb salad from Trader Joe’s and two cups of chopped romaine.
Add on the sliced tomatoes, red onions, and kalamata olives.
Once the potatoes have cooled, sliced into bite size chunks and add to the salad.
Add the green beans and a couple good scoops of Almonds Salad here as well.
Honey Dijon Dressing Directions
In a bowl, combine two tbsp of whole grain dijon mustard, two tbsp of white balsamic vinegar, and four tsps of honey and mix together.
Dizzle over the top and serve!
*Note - if you don’t want to make the dressing just serve with another mustardy dressing or balsamic vinaigrette.