• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ascension Kitchen
  • About
    • Philosophy
    • About Lauren
    • Media & Events
    • Contact
    • Terms + Conditions
  • Naturopathy Consults
  • Blog
    • Plant-Based Recipes
      • Healthy Dessert Recipes
      • Mains
      • Snacks + Sides
      • Drinks
      • Kitchen Staples
      • Breakfasts
      • Salads
      • Healthy Dressings + Condiments
      • Ayurvedic Recipes
    • Natural Health
      • Natural Remedies
      • Plant-Based Nutrition
      • Functional Foods
    • Natural Living
      • Natural beauty
      • Natural cleaning recipes
      • Essential Oils
  • Shop
  • Subscribe
    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Blog
  • Plant-Based Recipes
  • Natural Health
  • Natural Living
  • Naturopathy Consults
  • Shop
  • About
  • Contact
  • Subscribe
×
Home » Plant-Based Recipes » Mains » Lentil Asparagus Salad Nicoise

Lentil Asparagus Salad Nicoise

Published: Nov 6, 2016 · Modified: Jul 2, 2018 by Lauren Glucina • Naturopath, Nutritionist

427 shares
  • Facebook225
Jump to Recipe Print Recipe

The perfect summer picnic salad: Lentil Asparagus Salad Nicoise – made without egg or tuna, with a creamy mustard, caper, seaweed and black salt dressing. Vegan and gluten free.

A colourful vegan Lentil and Asparagus Nicoise Salad recipe on a wooden board surrounded by fresh produce

In anticipation of Summer holidays, I have a delicious Lentil and Asparagus Salad Nicoise to share today, that also happens to be free from both tuna and egg – however the 'Sea & Sulphur Dressing' cleverly lends a hint of both flavours.

[bctt tweet="Summer Salad: Lentil & Asparagus Salad Nicoise - made without egg or tuna, find it here."]

Sometimes it’s hard to eat healthy, particularly when you’re flat out busy. With two weeks left of my degree (oh my gosh - YES!) life has been fairly manic lately.

On occasion, when it looks like it will be another late night with college work, my partner springs to the rescue and makes dinner for us.

The only problem is, his culinary skills are somewhat limited, although I suspect this is purely because he would hate to make preparing dinner a regular thing!

So, due to my dire need of quick but nutritionally balanced meals for those nights when I’m just too time poor to make anything fussy, I have been playing around with some new Summer salad recipes.

Close up of a Nicoise Salad recipe made with a vegan nicoise salad dressing, on an outdoor table

Lentil Asparagus Salad Nicoise

Your classic nicoise salad recipe seemed a good place to start, and replacing the tuna with lentils took care of the protein side of things (I wanted this to be entirely plant-based).

If you can get in the habit of popping your lentils on to soak in water first thing in the morning, you will cut down on the cooking time and make them that much more digestible. Winning.

Green beans, baby potatoes, cherry tomatoes, olives and cos lettuce make up the rest of the dish – pretty standard – except for the addition of a big bunch of asparagus – because they are in season, beneficial to the kidneys, and just so delicious.

[bctt tweet="Tip: to keep asparagus fresh, wrap ends in a damp paper towel and refrigerate."]

I know you’re going ask about the eggs next – so let me introduce you to my clever Sea and Sulphur Dressing…

Nicoise Salad Dressing

AKA my 'Sea and Sulphur Dressing'! This dressing is in lieu of both the tuna and eggs. The base is a blend of olive oil, mustard and apple cider vinegar, with a touch of Himalayan volcanic black salt. If you haven’t heard of or tried black salt before, you’re in for a treat.

Unrefined Himalayan Volcanic Black Salt

Black salt is an Indian volcanic rock salt. It has a distinctive sulphuric quality that mimics the taste of egg in vegan dishes such as frittatas.

I was first introduced to it during my Raw Chef training in Bali – I’ve mentioned this before, but the instructors were alchemists in the kitchen – together we made Raw Eggs Benedict (yes really!) using soft coconut flesh as the poached egg white, and cashews blended with turmeric (for the yellow) and black salt (for the sulphur) to recreate the yolk.

It was absolutely insane – particularly when served with the ‘happy hollandaise’ sauce and a slice or two or marinated and dehydrated eggplant ‘bacon’.

Raw Eggs Benedict

RAW EGGS BENEDICT MADE WITH COCONUT FLESH, CASHEWS, TURMERIC AND BLACK SALT

Back to the salt. It is actually a smoky pink colour, turning black when you mix it with water. Apparently, this is due to the presence of beneficial bacteria and decomposed plant matter.

It tastes sulphuric and a bit like hard boiled eggs, and contains a wide array of minerals and trace elements. I bought a small bag from a local specialty food store, though I'm sure you would find it at an Indian supermarket.

I used only a small amount to flavour the dressing, then added a sheet of toasted nori and a teaspoon of karengo (New Zealand nori, though dulse would also work) to bring in some flavours of the sea. This might sound like quite a bizarre combination, but trust me – it works!

The key is to add the seaweeds in there last, and blend till just combined. This will give you a beautiful speckled texture that looks divine once you dress the salad. So there you have it – Sea and Sulphur Dressing!

Vegan lentil nicoise salad recipe plated and ready to serve.

Quick and healthy dinner – tick!

Righto – now we have our flavoursome, creamy dressing, we’re good to go. Our salads' complete with protein, heathy fats (thanks olives and olive oil) and plenty of fresh vegetables.

The most time consuming part of this dish is cooking those lentils (approximately 20 minutes), but aside from that, the vegetables can be prepared in one pot (boil the potatoes and steam the beans and asparagus over the top) with the remaining ingredients simply needing arranging on a plate. Boom.

I’ve been making smaller portions of this for myself and my partner through the week, interchanging black lentils with French – both work. However, today I’ve made this recipe to serve 4 - generous enough to take to a summer party.

More Healthy Vegan Salad Recipes you might like...

  • Raw Beet Salad with Kale, Carrot, Fennel and Mint
  • Vegan Caesar Salad
  • Nectarine Salad with Raspberry Balsamic Vinaigrette
  • Roasted Kabocha Salad with Maple Spiced Pecans 

That's all from me today, enjoy, thank you for reading and see you next week.

Lauren.

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

📖Recipe

Plate of vegan salad nicoise with asparagus and lentils on an oak chopping board

Lentil Asparagus Salad Nicoise

Naturopath Lauren Glucina
A creative take on the classic - entirely vegan with no tuna or eggs. Prep time is around 30 minutes. Note: 8 hours of soak time required for the lentils.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Main
Cuisine French, Gluten free, Vegan
Servings 4
Calories 391 kcal

Ingredients
  

  • 1 baby cos lettuce about 3-4 cups, chopped
  • 6-8 baby potatoes
  • Large handful of green beans ends trimmed
  • Large handful of asparagus ends trimmed
  • 1 red radish
  • ¼ cup Kalamata olives pitted
  • ½ cup cherry tomatoes halved
  • ¾ cup lentils, dry black or French both worked well for me

SEA AND SULPHUR DRESSING:

  • 2 tablespoons water
  • ¼ cup olive oil
  • 1 tablespoon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon 100% pure maple syrup
  • 1 clove garlic peeled and minced
  • A few good grinds of black pepper
  • ¼ teaspoon black salt
  • 2 tablespoons nutritional yeast
  • 2 scant teaspoons capers optional
  • 1 sheet toasted nori
  • 1 teaspoon karengo/dulse flakes

TO FINISH:

  • Torn mint leaves

Instructions
 

  • Ideally, soak the lentils in water for 8 hours prior to cooking, then drain, add to a pot with 1½ cups water, bring to the boil and reduce heat, cooking for about 20 minutes or until soft but not mushy. Once done, drain and run under cold water to stop them cooking.
  • Meanwhile, boil the potatoes and steam the beans and asparagus – as an alternative, you may like to roast the asparagus with a drizzle of olive oil. Once the potatoes are cooked, rinse under cold water then cut into halves.
  • To prepare the salad, cut the baby cos width-ways into strips, rinse well and drain till completely dry (or use a salad spinner). Slice the radish thinly using a mandolin.
  • Arrange cos on a large platter, spoon the cooked and cooled lentils over the top, then layer the rest of the ingredients.
  • To make the dressing, blend all but the nori and karengo/dulse on high for 30 seconds. Add both the seaweeds lasts and blend till just combined. Pour over salad, sprinkle fresh mint over the top and serve.

Notes

  • Nutrition panel is an estimate only.

Nutrition

Calories: 391kcalCarbohydrates: 43gProtein: 15gFat: 17gSaturated Fat: 2gSodium: 450mgFiber: 15gSugar: 3gVitamin C: 17.3mgCalcium: 70mgIron: 7.4mg
Keyword Nicoise Salad Recipe, Vegan Nicoise
Tried this recipe?Let us know how it was!
Nutrition Facts
Lentil Asparagus Salad Nicoise
Amount Per Serving
Calories 391 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 450mg20%
Carbohydrates 43g14%
Fiber 15g63%
Sugar 3g3%
Protein 15g30%
Vitamin C 17.3mg21%
Calcium 70mg7%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.

 

This vegan Lentil and Asparagus Nicoise Salad recipe is packed full of nutrients. Made without egg or tuna, it has a creamy mustard dressing infused with capers, seaweed and black salt. The perfect summer picnic recipe. #summersalads #summersaladideas #vegansaladideas #veganpicnicideas #summersaladrecipes #vegannicoise #lentilnicoise #nicoisesalad #glutenfreesaladideas #veganpicnicrecipes #picnicrecipes #picnicideas #nicoisesaladdressing #nicoisesaladdresingvegan #vegansaladdressing #AscensionKitchen // Pin to your own inspiration board! //

Related

Two bowls of kitchari surrounded by fresh herbs and dried spices
How to make kitchari – an Ayurvedic healing meal
Large white bowl of fresh Caesar salad made with all vegan ingredients, on a woven placemat on the bench
Vegan Caesar Salad
Basic Cashew Macadamia Nut Cheese

About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

5 from 1 vote (1 rating without comment)

Ask me anything Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

READ MORE

  • Facebook
  • Instagram

Search

Features

Graphic displaying logos of websites, publications and shows Lauren has been featured on

POPULAR POSTS

Chocolate Caramel Slice

BEST chocolate caramel slice (vegan)

Close up of zucchini and corn fritters with cream and dill on top

Vegan Zucchini and Corn Fritters

Close up of a herbal facial steam for dry skin

Herbal Facial Steam with Essential Oils for Dry & Oily Skin

3 essential oils for kids sleep

Essential Oils for Kid's Sleep Support

No-bake Snickers Cake on a white cake stand by the kitchen window

Raw Snickers Cake with Vegan Caramel

Ashwagandha Sleep Tonic

Ashwagandha Sleep Tonic

Two bowls of hot Tuscan soup on a marble counter.

Lemon White Bean Kale Soup

Two bowls of kitchari surrounded by fresh herbs and dried spices

How to make kitchari – an Ayurvedic healing meal

LATEST POSTS

  • Fall crockpot potpourri
    Fall crockpot potpourri
  • How to make dandelion tea (from flower, leaf and root)
    How to make dandelion tea (from flower, leaf and root)
  • How to make mugwort tea for lucid dreaming
    How to make mugwort tea for lucid dreaming
  • Amazing kawakawa – all about this versatile native plant!
    Amazing kawakawa – all about this versatile native plant!
  • BEST chocolate caramel slice (vegan)
    BEST chocolate caramel slice (vegan)
  • Easy feijoa loaf recipe
    Easy feijoa loaf recipe
  • Summer cherry tomato confit
    Summer cherry tomato confit
  • Heavenly spiced feijoa chutney
    Heavenly spiced feijoa chutney
  • Easy Moroccan matbucha salad recipe
    Easy Moroccan matbucha salad recipe
  • Hazelnut granola
    Hazelnut granola

CATEGORIES

  • Ayurvedic Recipes
  • Breakfasts
  • Drinks
  • Essential Oils
  • Featured
  • Ferments
  • Functional Foods
  • Healthy Baking
  • Healthy Dessert Recipes
  • Healthy Dressings + Condiments
  • Kitchen Staples
  • Mains
  • Natural beauty
  • Natural cleaning recipes
  • Natural Health
  • Natural Living
  • Natural Remedies
  • Plant-Based Nutrition
  • Plant-Based Recipes
  • Salads
  • Snacks + Sides
  • Uncategorized
  • Workshops

Footer


PRIVACY POLICY | CONTACT
© LAUREN GLUCINA 2012 - 2021, ALL RIGHTS RESERVED.
  • Facebook
  • Instagram

Copyright © 2025 Ascension Kitchen on the Foodie Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
427 shares
  • 225

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.