Equipment
- stove
Ingredients
- 2 medium yellow potatoes, cut into 1" cubes
- 16 oz high protein super firm tofu, cut into 1/2" cubes
- 1 bunch Tuscan kale, stems removed, finely chopped
- ½ lemon, juiced
- 1 tsp olive oil, optional
- 3 persian cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, cubed
- 2 green onions, chopped
- ½ cup pitted kalamata olives, halved
- 14 oz canned hearts of palm, sliced
- ¼ cup pumpkin seeds
- ¼ cup fresh dill, chopped
Niçoise Dressing Ingredients
- ¼ cup champagne vinegar
- 3 tbsp aquafaba, olive oil, OR tahini*
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dijon mustard
- 1 tsp maple syrup
- salt and pepper, to taste
Method
- Add 6 cups of water and 1 tbsp sea salt to a medium saucepan. Bring to a boil. Add the cubed potatoes and reduce heat to a simmer, cooking for about 10 minutes until fork tender. Drain and set aside to cool.
- Heat a large cast iron or non-stick skillet (if oil-free) over medium low heat. Arrange the cubed tofu in a single layer and cook for 4-5 minutes until the bottom side is golden and crispy. Flip and repeat. Set aside.
- Add the chopped kale to a salad bowl and drizzle with lemon juice and optional olive oil (omit if oil-free). Use your hands to massage for 10-15 seconds until tender. Top the kale with the remaining salad ingredients, including the potatoes and tofu.
- Prepare the dressing by adding all the ingredients to a jar.* Use a handheld frother or whisk by hand to combine. The frother will make the dressing extra thick, emulsified and creamy.
- Pour the dressing over the salad and toss to combine.
Notes
*To make this salad totally oil-free, you can use aquafaba (liquid from can of chickpeas) or tahini. Both will have a delicious result! I personally like to use 2 tbsp aquafaba and 1 tbsp olive oil, to reduce the oil but not entirely omit.
Nutrition
Serving 1servingCalories 388kcalCarbohydrates 41gProtein 19gFat 16gSaturated Fat 3gPolyunsaturated Fat 2gMonounsaturated Fat 6gTrans Fat 0.002gSodium 240mgPotassium 1989mgFiber 10gSugar 15gVitamin A 4987IUVitamin C 79mgCalcium 173mgIron 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
