Vegan Niçoise Salad

Vegan Niçoise Salad

Course: Salads Recipes, Vegetarian Recipes
Servings

1

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

330

kcal

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

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.