All Kind Of Recipes

Vegan Niçoise Salad

Vegan Niçoise Salad


Ingredients:

Heart of Palm “Fish”:

  • 7 oz/200g whole hearts of palm, sliced into bite sized pieces
  • Juice from 1 lemon
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp kelp powder
  • Salt and pepper to taste
Tofu “egg”:

  • 1/2 lb/227g extra firm tofu
  • 1/2 tbsp nutritional yeast
  • 1 tsp kala namak (Indian black salt)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
Dijon Dressing:

  • 2 tbsp Dijon mustard
  • 1 1/2 tbsp water or veggie broth
  • 1 tbsp white wine vinegar
  • 1 tsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sweetener of choice
  • 1/4 tsp dried thyme
  • Salt and pepper to taste
  • 4-5 new potatoes, boiled until fork tender
  • 1/4 lb/113g steamed green beans
  • 1 vine ripe tomato, diced
  • 1/2 lb/227g leafy greens
  • 1/4 lb/113g cooked green or brown lentils
  • 15-18 pitted kalamata olives
Instructions:

  1. Slice whole heart of palm into bite sized pieces. Mix marinade ingredients, pour over heart of palm, and set aside. You want them to marinade for at least 30 minutes.
  2. Slice tofu into 1/2 inch slices. Mix spice blend and sprinkle on both sides of the tofu. Either pan fry for 3-5 minutes on each side or bake at 400 for 25 minutes, flipping half way through the cooking time. Set aside once cooked.
  3. Mix all the dressing ingredients and set aside.
  4. Bake, boil, or microwave potatoes until fork tender. I personally microwaved mine for 2-3 minutes. Set aside once cooked.
  5. Trim and clean the green beans and steam for 6 minutes. Set aside once cooked.
  6. Dice the tomato into bite sized pieces and set aside.
  7. Compose the salad. Start with a bed of the greens. Top with the diced tomatoes, green beans, lentils, olives, potatoes, tofu, and heart of palm. Drizzle with the salad dressing and enjoy