Name: Vegan Salad Niçoise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.1 lbs/500 g baby potatoes (or small potatoes); 5 oz/150 g fresh or frozen green beans; 1 head of mini romaine lettuce (or 10 salad leaves of your choice); 10 cherry tomatoes, halved; 1 cup of olives; 2 tbsp capers; 6 vegan hard boiled egg halves; 1 lemon, juiced; 3-4 tbsp olive oil; 2 tsp dijon mustard; 1 clove of garlic, minced; salt, pepper

Ingredients

Units Scale

1.1 lbs/500 g baby potatoes (or small potatoes)
5 oz/150 g fresh or frozen green beans
1 head of mini romaine lettuce (or 10 salad leaves of your choice)
10 cherry tomatoes, halved
1 cup of olives
2 tbsp capers
6 vegan hard boiled egg halves

Dressing

1 lemon, juiced
3-4 tbsp olive oil
2 tsp dijon mustard
1 clove of garlic, minced
salt, pepper

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Instructions

Scrub potatoes, then add them to a pot and cover with water. Cook potatoes for about 15 minutes, or until tender. Add green beans to the potatoes for the last 3 minutes of cooking.
Drain potatoes and beans, and rinse them with cold water so they will cool down faster. Set aside to cool completely until you prepare the rest of the ingredients.
For the dressing whisk together lemon juice, olive oil, mustard, garlic, and a large pinch of salt and pepper.
Tear salad leafs into larger chunks, and half cherry tomatoes. When potatoes are cold enough to handle, slice them each into 3-4 pieces.
Arrange salad leaves, potatoes, green beans, cherry tomatoes, olives, capers, and vegan hard boiled egg on a large serving platter or on individual serving plates. Drizzle with dressing and serve immediately. Enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes