Avocado Niçoise Wrap with New Potato Salad

Avocado Niçoise Wrap

with New Potato Salad

GET RECIPES DELIVERED
dinner

Niçoise olives are briny and bright and great paired with buttery avocado in this vegetable-packed wrap! The potato salad gets a twist with a lemon vinaigrette and lots of fresh parsley. Enjoy the flavors of summer in this crunchy, savory dish.

Summer Recipes Nut-Free Root Vegetables Tempeh Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
575
FAT
28g
CARBOHYDRATES
67g
PROTEIN
16g

MAIN INGREDIENTS

  1. 4 12" whole wheat wraps
  2. 8 oz package tempeh
  3. 10 oz haricot vert
  4. 1 shallot
  5. 10 oz fingerling potatoes
  6. 1 tablespoon olive oil*
  7. 1/4 cup vegan mayo
  8. 1/2 cup niçoise olives
  9. 1 lemon
  10. 1 teaspoon dijon mustard
  11. 1 avocado
  12. 1.5 cups cherry tomatoes
  13. 1/4 cup parsley
  14. 1/8 teaspoon cinnamon**
  15. 1/2 teaspoon ancho chili powder**
  16. 1/4 teaspoon dried oregano**
  17. salt and pepper to taste*
  18. *not included
  19. **spice blend

TOOLS

  • Medium Bowl
  • Small Bowl
  • Medium Sauté Pan
  • 2 Small Pots

INSTRUCTIONS

1
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.
2
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.
3
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.
4
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.
5
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.
6
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!