Vegan Niçoise Salad
Course: Salads Recipes, Vegetarian Recipes1
servings20
minutes20
minutes330
kcalIngredients
- 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
Directions
- 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.
- 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.
- Mix all the dressing ingredients and set aside.
- Bake, boil, or microwave potatoes until fork tender. I personally microwaved mine for 2-3 minutes. Set aside once cooked.
- Trim and clean the green beans and steam for 6 minutes. Set aside once cooked.
- Dice the tomato into bite sized pieces and set aside.
- 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.