I love artichoke hearts and hearts of palm. They look and taste great on this salad. I added leftover steamed potatoes and crunchy tempeh “croutons” along with tomatoes and avocados for a vegan take on the classic Nicoise salad. Piled high over massaged kale, this is the perfect lunch for one! Add as much or as little of the toppings as you wish.
6 kale leaves
The juice of 1/2 lemon
Toppings, enough for one
Hearts of palm
Steamed red fingerling potatoes
Tempeh croutons *
To massage the kale, chop up the kale and squeeze the lemon juice on top. The cut an avocado in half and squeeze it down over the kale. Using your hands, massage the avocado into the kale until the kale starts to soften.
To make the Nicoise salad, place the massaged kale in the middle of a plate. Top with artichoke hearts, avocados, hearts of palm, grape tomatoes, fingerling potatoes and tempeh croutons.
* Cube 8 ounces of tempeh. Toss with a teaspoon of high heat oil, the juice of half a lemon, and a tablespoon of tamari. Heat in a nonstick skillet and cook until browning.