Vegan Niçoise Salad
Originating from the coastal city of Nice, and pronounced "nee-swahz," this niçoise salad embodies the flavors of the Mediterranean with a plant-based spin. This plant-powered version swaps in hearty tofu and tender hearts of palm, but keeps the traditional briny olives, boiled potatoes, sliced tomatoes, crisp vegetables and fragrant herbs. Each bite is a celebration of freshness and a delightful homage to the colorful history and cultural fusion of the beloved Niçoise salad from the South of France. Bon appétit!
Servings 6 servings
Calories 388kcal
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
Instructions
- 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: 1serving | Calories: 388kcal | Carbohydrates: 41g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 240mg | Potassium: 1989mg | Fiber: 10g | Sugar: 15g | Vitamin A: 4987IU | Vitamin C: 79mg | Calcium: 173mg | Iron: 4mg
