Nicoise Salad with Almond “Tuna”

tuna nicoise salad

This fall, my boyfriend and I will be travelling to Nice to visit my dad, who lives there. My boyfriend has never been to France, and I haven’t visited for a few years now. Although I still haven’t gotten around to actually booking our flights, we’re super excited about this trip, and have been talking about it constantly.

It served as inspiration for this take on the classic Niçoise salad that we enjoyed this weekend. This salad is typically made with tuna, hardboiled eggs, olives and anchovies as well as vegetables including tomatoes, green beans, and potatoes.

vegan nicoise salad

Although I eat tuna, I thought it would be fun to try out the mock tuna salad I’d remembered seeing on By leaving out the eggs and anchovies, you have a totally vegan take on the Niçoise salad that is still packed full of protein. The ‘tuna’, sweet potatoes and hard-boiled egg (if you choose), make for a very substantial salad that is perfect as a main course. With so much going on in this salad, a simple vinaigrette allows all those beautiful flavours to come through.

raw soaked almondsraw almond tunavegan tuna

After soaking the almonds for a few hours, making this ‘tuna’ salad took no longer than your usual version using canned tuna. It would be amazing in a wrap or sandwich if you’re avoiding fish. Who knew you could make a passable mock tuna salad with almonds?!

nicoise salad egg and faux tuna

“Tuna” Nicoise Salad | Vegan option

(Yield: 4-6 servings)


  • 1 cup green beans
  • 2 sweet potatoes
  • 6 cups mixed greens
  • 2 roma tomatoes, sliced
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • ¼ red onion, sliced
  • ½ cup green and black olives, pitted
  • 2 hard-boiled eggs, sliced (optional)

Directions: Cook peeled and chopped sweet potatoes in boiling water until tender. If desired, after cooking, sautee sweet potatoes in 1 tbs olive oil until starting to brown, to add a nice flavour and slight crispness. Steam green beans until beginning to soften, but still crisp. Mix up with remaining ingredients, serve over a bed of greens and top with almond ‘tuna’ and light dressing.

Almond ‘Tuna’

(based on Easy Flaked Almond ‘Tuna’ Salad from

  • 1 cup almonds, soaked for at least 2 hours
  • ¼ cup celery, minced
  • 1 green onion, minced
  • 2 tbs vegan mayonnaise
  • 1 tbs Dijon mustard
  • salt and pepper, to taste

Directions:  Soak almonds in water for a minimum of 2 hours. Drain and rinse. Add to food processor and pulse until resembling flaked canned tuna. Mix with mayo, mustard, celery and onion and season to taste.


  • ¼ cup EVOO
  • 3 tbs fresh lemon juice
  • 3 tbs water
  • 1 tbs minced green onion
  • 1 clove garlic, minced
  • salt and pepper, to taste

nicoise salad


For other salad recipes, click HERE.


Cajun-style Spicy Fish Tacos with Cashew Sauce

We had such a beautiful weekend. The weather was absolutely perfect and we spent as much time as possible outdoors, walking, biking and lounging. Our neighbourhood had a really cute street festival called LemonFest. We’ve been enduring construction and street closures for months, and a lot of businesses are suffering, so this event was organized because when construction gives you lemons, make lemonade! We ate some local food, bought some local products, did a lot of walking and soaked up the sunshine.

This weekend we also went shopping at our neighbourhood farmer’s market. One of the most popular foods at the market are spicy fish tacos that are served up by a local fish store. The lines are always long, and they often run out. We weren’t hungry when we were there this time, but that inspired us to make some fish tacos for lunch using cod that we’d already had marinating in the fridge.

spicy fish tacos with creamy dairy-free cashew sauce

These fish tacos are quick to make and a perfect summertime meal. The fish is flakey, with a light Cajun-style breaded crust, topped with a refreshing coleslaw and a spicy dairy-free sauce, all wrapped in a soft corn tortilla.

I’m sharing the marinade recipe, but if you don’t have the time, don’t worry about marinating. Definitely try to give yourself a few hours to soak your cashews though, since if you don’t, the sauce won’t blend as smoothly (I didn’t this time, and it still tastes great, but doesn’t get quite as creamy). Do prepare the coleslaw a few hours ahead, or the day before.

Cajun-style Fish Tacos with Spicy Cashew Sauce

(Yield: 6 fish tacos)

  • 2 6-oz cod fillets
  • 6 small corn tortillas
  • 1/2 cup fresh cilantro
  • 2 tbs coconut oil
  • coleslaw (see below)
  • Cajun fish fry breadcrumb mixture (see below)

In advance, prepare your coleslaw. Mix up all the ingredients, cover and refrigerate for a few hours, or overnight.


  • 1 cup shredded red cabbage
  • 1/4 cup sliced celery
  • 1/2 cup shredded carrot
  • 1/4 tsp pinenuts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup parsley
  • 1 tsp sugar
  • 2 tbs apple cider vinegar


  • 1/2 cup white miso paste
  • 1/4 cup rice wine vinegar
  • 1 tbs brown sugar


Cajun Fish Fry Breadcrumb Mixture:

  • 1/2 cup bread crumbs
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp tarragon

Spicy Cashew Sauce:

  • 1/2 cup cashews, soaked
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1 tsp fresh lime juice
  • 2 tsp paprika
  • 1 tsp garlic chili paste

Close-up photo of a fish taco

Directions:  In a bowl, mix ingredients for marinade. Coat fresh fish fillets in mixture, and refrigerate for at least 30 minutes or overnight. Drain and rinse soaked cashews. Add, with remaining sauce ingredients to Vitamix, and blend until smooth. Set aside. Cut fish into bite-sized pieces. In a bowl, prepare breadcrumb mixture and add fish. Coat well. Heat 1.5 tbs coconut oil over high heat. When very hot, add breaded fish and fry for 3-5 minutes on each side, until nicely browned. Meanwhile, fry tortillas in a hot pan with remaining oil. About 1 minute per side, until starting to brown. Place cooked fish in tortilla, top with coleslaw, sauce, and chopped cilantro. Squeeze on some fresh lime juice and enjoy!

I served these up with some grilled sweet corn, seasoned with salt, pepper  cumin, garlic powder and a touch of chili powder.