Avocado Nicoise Salad with Pesto

This vegan Avocado Nicoise Salad with Pesto is filled with colorful veggies. It makes a delicious lunch, side salad, or dinner when paired with a protein.

If you know me, you know I’m a big fan of large salads with tons of bright colored ingredients! Cue this salad and this salad. This Avocado Nicoise Salad with Pesto is no different.  

The Nicoise salad is a French salad that typically contains hard-boiled eggs and some fish, but today, I’ve added avocado and pesto instead, and it’s super tasty!  

Nicoise Salad Recipe Ingredients 

• Vegetables – For this salad, I used butter lettuce, Yukon gold potatoes, avocado, tomato, green beans, and red onion.
• Olives – I went with Kalamata olives.
• Pesto – You can use store-bought or homemade pesto. If you’d like to make your own, I have a great, easy vegan pesto recipe.
• Olive oil
• Salt and black pepper

How To Make This Colorful Nicoise Salad

1. Add the potatoes to a pot of cold water and boil until fork tender, 15-20 minutes.  When potatoes are 1 minute from being done, throw the green beans in the boiling water. Boil for 1 minute and then place in a water ice bath.
2. Drain the potatoes, let them cool, and then cut them into wedges.  Cut the tomato into large wedges.  Slice the avocado and onion.
3. Assemble the salad: Place the lettuce in a large bowl and top with the potatoes, avocado, green beans, kalamata olives, onion, tomato, and pesto. Drizzle with olive oil and season with salt and pepper.

Recipe Tips and Thoughts

• This salad is vegan and gluten-free.
• Although there isn’t a primary source of protein in this salad, I find it pretty filling with all the veggies and potatoes. However, you could always add some chickpeas to make it more substantial.
• It’s great for a light lunch, or you could make it as a summer BBQ side dish.  
• When it comes to my salads, I’m particularly fond of incorporating a variety of textures and flavors. This salad is crunchy, creamy, salty, sweet, and pesto-y (that’s an adjective, right?).  
• This salad is best eaten immediately, but can be stored in the refrigerator for up to two days. If you plan to store it, don’t add the pesto, avocado, or olive oil until you’re ready to eat.
• I hope you love this salad as much as I did 🙂

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Salad Recipes?

Easy Spinach Salad

Chili Garlic Cucumber Salad

Fall-Inspired Mason Jar Salads

Loaded Summer Vegetable Salad with Black Beans

Honey-Miso Summer Salad Bowls

Avocado Nicoise Salad with Pesto

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• Author: She Likes Food

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Description

A filling and refreshing salad!

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Ingredients

Scale 1x2x3x

• 4–6 cups butter lettuce
• 4 small Yukon gold potatoes
• 1 large avocado
• 1 large tomato
• 1 large handful green beans
• 1/4 red onion
• 1/3 cup kalamata olives
• 1/3 cup pesto
• Olive oil
• Salt
• Black Pepper

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Instructions

1. Add the potatoes to a pot of cold water and boil until fork tender, 15-20 minutes.  When potatoes are 1 minute from being done, throw the green beans in the boiling water.  Boil for 1 minute and then place in a water ice bath.
2. Drain the potatoes, let cool and then cut into wedges.  Cut the tomato into large wedges.  Slice the avocado and onion.
3. Assemble the salad: place the lettuce in a large bowl and top with the potatoes, avocado, green beans, kalamata olives, onion, tomato and pesto.  Drizzle with olive oil and season with salt and pepper.

Notes

Salad is best eaten immediately but can be stored in the refrigerator for up to 2 days.  If you plan on storing it, don’t add the pesto or olive oil until ready to eat.