Avocado Niçoise Wrap

Rinse and dry all produce. Slice potatoes in half lengthwise. Place potatoes into a small pot and cover with water, place on the stove to boil for 20-25 minutes or until fork-tender while continuing with next steps. Set another small pot of water to boil for the haricot vert. Trim haricot vert by clipping only the side with the stem. Roughly chop parsley. Juice the lemon into a small bowl, set aside. Halve the cherry tomatoes. Finely dice shallot.

Add 1/2 teaspoon of salt to the spice blend and sprinkle over tempeh. Place a sauté pan over medium-high heat and add 1 tablespoon of olive oil. Sear the tempeh on both sides, 1-2 minutes per side, being careful not to char. Remove from heat and allow to rest in the pan.

To make the dressing, in a medium bowl whisk together diced shallot, lemon juice, dijon mustard, parsley, and vegan mayo. Season with salt and pepper to taste.

Drop haricots verts into boiling water, and cook for 2 minutes. They should retain some of their crunchy texture. Drain and rinse with cold water to keep green color.

When potatoes are fork tender, drain. At this time the tempeh will be cool enough to handle. Slice tempeh on a diagonal into thin slices. Slice avocado in half and use a chef’s knife to remove pit. Slice flesh into wedges while still in the shell and scoop out with a spoon.

To assemble wraps, place haricots verts, tomatoes, a few slices of tempeh, olives, and avocado in each wrap. Roll tightly. Toss potatoes in the dressing and serve on the side of the wraps. Enjoy!