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Vegan Niçoise Salad

5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Salads Recipes, Vegetarian Recipes
Servings 1 servings
Calories 330 kcal

Ingredients
  

  • 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
  • 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
  • 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
 

  • 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.

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