Salad Niçoise hails from France and is traditionally composed of hard-boiled eggs, tuna, anchovies, with tomatoes and Niçoise olives and a vinaigrette. Today there are many different variations around the world, and commonly you will find green beans, potatoes and lettuce added to the mix.
Here is my veganized version with spinach, blanched green beans and asparagus, baby potatoes, fresh tomatoes, radishes, red onions and dill with a flavorful Dijon caper vinaigrette.
This vinaigrette is simple and well balanced. The capers add a nice level of saltiness that is goes well with the acidity from the lemon and hint of spiciness from the Dijon. That being said, I know some people who aren’t too fond of capers, so if you decide to leave them out be sure to add in a little more salt or even add olives to the salad for more salt content.
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I wrote the salad recipe for a single-person serving, as I usually make this salad in separate salad bowls or plates as it highlights the beautiful ingredients that way and also allows for adjusting ingredients according to individual preference. The vinaigrette serves at least 4, so keep that in mind, but will also keep in the fridge in a sealed jar for later use if you don’t end up using it all.
I hope you enjoy my fresh and healthy veganized version of salad Niçoise as much as I do!
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Did you make this recipe?
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and hashtag it #vegansaladnicoise
