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–+ servings
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
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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
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