Vegan Salad Nicoise

After all the Thanksgiving feasting we needed something lighter and vegan for a refreshing change. Vegan foods sometimes get a bad rap. But this delicious Vegan Nicoise Salad takes it to the next level with plant goodness. It can be ready within an hour and it can be served as side or main dish. Healthy eating doesn't have to be boring or tasteless. So I love to get crafty in the kitchen. I often prepare variety of salads with different veggies, chicken and seafood as a meal that look fancy yet healthy and easy to make. This roasted veggies my teen boy loves to savor without any fuss. 

The classic Salad Nicoise  contains tuna, but this vegan version uses  veggies only and sometimes I add beans as well. I make the red wine-lemon-dijon vinaigrette more than it needs to have it on hand. This salad tastes delicious and too pretty to eat. Those who are bit  skeptical of vegan fare, it will surely satisfy non-veg taste buds. Here is my take on the Vegan Salad Nicoise. This recipe serves 4 as a meal. 

Ingredients~

1 lb. asparagus, trimmed

1/2 lb. small potatoes

3 big red bell pepper, cut into big chunks

3/4 lb. cherry or grape tomatoes

3/4 lb. sugar snap peas

2 big red onions, cut into big chunks

1 lb. mushroom, cut in half if big in size

1 1/3  tsp salt

2 tbsp olive oil

For the dressing~

4 big roasted garlic cloves, mashed

4 tbsp red wine vinegar

4 tbsp extra virgin olive oil

2 tsp Dijon mustard

1/4 cup boiled water, cooled

2 tbsp maple syrup or agave nectar

1/2 tsp Himalayan pink salt or regular salt

1/2 tsp freshly ground black pepper

1/4 tsp dried thyme

1/4 tsp dried parsley

1/2 tsp lemon zest

1 tsp freshly squeezed lemon juice

Method~

Make the dressing first. Whisk everything in a medium bowl and set  aside. Place the potatoes and salt in a medium pot and cover with enough cold water and bring to a boil; reduce the heat and simmer until fork-tender for about 10 minutes. Just after 6 minutes add in sugar snap peas. Drain the potatoes and snap peas; let it cool and cut potatoes in half. Marinate potatoes and snap peas with 4 tbsp dressing. 

Toss to coat  the veggies with oil and 1/3 tsp salt. Spread the veggies onto the sheet pan in a single layer  Place in oven and bake for 15- 20 minutes or until they are nicely browned. 

Arrange roasted veggies on a large platter. Drizzle dressing as required. Serve with lemon slices and dressing. Enjoy!  

~12/1/2020

Adding another favorite Vegan version of the traditional Salad Nicoise or Niçoise Salad. This plant protein rich salad is loaded with marinated garbanzo beans, some roasted veggies, avocados, cucumber and dressed with a red wine-lemon-dijon vinaigrette. There are  endless possibilities with Salad Nicoise using different non-veg and different veggies. Most importantly whatever I have on hand works for me. There is nothing right and wrong about it. This one is always hit as well.

Ingredients~

2 cups cooked garbanzo, drained well

1 big cucumber or 4 small Persian cucumber, cut into slices

1-2 big avocados, cut into thick slices

3 big red bell pepper, cut into big chunks

3/4 lb. cherry or grape tomatoes

2 big red onions, cut into big chunks

1 lb. mushroom, cut in half if big in size

1/3  tsp salt

1 tbsp olive oil

Method~

Toss to coat  the veggies with oil and 1/3 tsp salt. Spread the veggies onto the sheet pan in a single layer  Place in oven and bake for 15- 20 minutes or until they are nicely browned. 

Marinate garbanzo and avocados separately with 2  tbsp dressing. 

Arrange roasted veggies, garbanzo, avocados and cucumber on a large platter. Drizzle dressing as required. Serve with lemon slices and dressing. Enjoy! 

Happy Cooking!