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Vegan Tuna-Less Nicoise

Author - Gena Hamshaw

Ingredients

  • 2 cups new potatoes or fingerling potatoes quartered
  • 1 tablespoon olive oil
  • 2 tablespoon fresh rosemary chopped
  • Sea salt and pepper to taste
  • 2 heaping cups green beans trimmed (thinner ones work better in salad, I think)
  • 1 1/2 cups cherry tomatoes halved
  • 6 to 8 cups mixed greens arugula, mesclun, butter lettuce, romaine, kale--whatever you've got
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp dijon mustard
  • 1/2 cup basic cashew cheese see this post for recipe

Instructions

  • 1. Preheat oven to 400. Toss the potatoes in the olive oil. Spread on a foil or parchment lined baking sheet, and top with rosemary, sea salt, and pepper. Roast for 35 to 40 minutes, or until potatoes are golden brown. Remove from heat and allow them to cool. (This step can be completed a day or two in advance.)
  • 2. Bring a medium pot of water to boil. Add green beans and cook for 1 to 2 minutes, or until beans are slightly tender but still have bite. Drain them and immediately rinse under cold water to stop cooking. Shake them dry and set aside.
  • 3. Place the mixed greens, tomato, beans, and potatoes in a large salad or mixing bowl. Whisk the oil, lemon juice, and mustard together, and season a little bit with salt and pepper. Pour dressing over the salad and toss to combine. Divide into four serving bowls, and top with two tablespoons cashew cheese.
  • Makes 4 Servings.