Vegan Nicoise Salad

Vegan Nicoise Salad

Spring is here and so is the beautiful produce! This is one of my favorite seasons for recipe creating and of course, just eating in general.


This salad has it all -- crunch, variety, seasonality, aesthetic appeal but more than anything it has FLAVOR. 


Get as creative as you like with this one and feel free to add anything on top -- soft boiled eggs, tuna, artichoke hearts, whatever your nicoise heart is calling for. 


This would be the perfect addition to your Easter menu! 


*this recipe was inspired by How Sweet Eats 







5 side salads 



2 cups petite white or red potatoes 

1 lb fresh green beans, stems trimmed

1 lb fresh asparagus, woody stems snapped off 

1 cup radishes, quartered 

1/3 cup kalamata olives

1/3 cup nicoise or castelvetrano olives

1/4 cup capers 

1/4 cup fresh parsley 

1/4 cup fresh dill 

Salt and pepper for seasoning 



2 tbsp apple cider vinegar 

1 tbsp lemon juice 

1 tbsp dijon mustard

2 tsp honey or maple syrup

1/4 tsp Himalayan sea salt to start 

1/4 tsp pepper 

1/3 cup olive oil 


Options for toppings

Soft boiled eggs

Artichoke hearts



Place potatoes in a pot of cold water and bring water to a boil. Boil for close to 15 minutes, or until they are fork tender. When done, use a slotted spoon to remove potatoes ( save the water) and place them in a bowl. When cooled, half or quarter potatoes and drizzle with olive oil and a generous pinch of salt and pepper. Mix well. Set aside.


Bring water back to a boil and have a bowl of ice water ready next to stove. Blanch asparagus and green beans for 3 minutes in boiling water. Remove the vegetables and immediately place them in ice water to stop cooking. Drain and pat dry. 


Whisk dressing ingredients in a small bowl. Taste and season appropriately. 


To assemble salad add green beans and asparagus to a plate. Add a dash of dressing and season with salt and pepper, toss with tongs or your hands. Layer on seasoned potatoes and cut radishes. Spread fresh herbs on top. 


Top with olives and capers.


Drizzle more dressing over the top. Feel free to leave as is or mix all ingredients to serve!