Vegan Niçoise Salad
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.
Nutrition
Calories: 330kcal
I made this recipe for dinner last night and it turned out delicious!