Healthy Nicoise Salad
Vegetarian Nicoise Salad is the perfect lunch or brunch meal! This salad has a homemade dressing and is packed with flavor! Spicy arugula topped with hard boiled eggs, roasted potatoes, roasted beets and avocado! Perfect gluten free, dairy free, paleo and Whole30 friendly meal!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
- 1 package spinach
- 1 package arugula
- 2 large beets chopped
- 1 1/2 cups roasted potatoes
- 1 red bell peppers diced
- 1 large avocado cubed
- .5 Juice of half a lemon or lime
- 1/2 cup red cabbage sliced thin
- 3-4 hard boiled eggs or 2 tbs. hemp hearts
- 1 tbs. dijon mustard
- 3 tbs. champagne vinegar
- 2-3 tbs. olive oil
- 1 tsp. herbs de province or italian seasoning
- pinch salt
- black pepper to taste
Roast potatoes (use these directions) and beets the day before or earlier in the day so they have time to cool.
Hard Boil eggs (start eggs in cold water, bring to boil, once boiling, turn off heat and cover) let rest 10 minutes. Drain and add cold water to pan with ice cubes. Peel within 10 minutes to ensure egg shells are easily removable. Let eggs cool 1 hour.
Once eggs have cooled, cabbage, red bell pepper and beets and start to assemble the salad.
Place spinach and arugula in bowl. Add each ingredient to the salad, moving around the plate.
Slice avocado and add lemon juice to avocado before adding it to the salad so it doesn't brown.
Slice eggs in half and add to salad.
In a small bowl, add dijon mustard, spices and champagne vinegar. Stir. Slowly whisk in olive oil until thick dressing is made. Add salt and pepper, and taste.
Calories: 609kcal | Carbohydrates: 51g | Protein: 22g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 279mg | Sodium: 388mg | Potassium: 2539mg | Fiber: 19g | Sugar: 11g | Vitamin A: 16030IU | Vitamin C: 174.9mg | Calcium: 307mg | Iron: 12.8mg