I incorporated some of my learned plant based cooking skills to make this Tuna-Less Nicoise Salad.
The classic French Nicoise Salad uses spring veggies, greens tuna and eggs - for my plant based version I used Rouxbe’s Tuna-Less Chickpea Salad, which I pressed into a ring mold to give it a nice appearance and caring touch. I lightly steamed some fresh green beans until they were crisp tender. I saw some tiny red and white potatoes at the market, which I roasted with grape seed oil, salt and pepper. Instead of lettuce for the salad greens, I shredded kale and rainbow chard to bump up the nutritional gift factor. I finished the salad with tomato slices, Nicoise olives and lemon vinaigrette.
This salad makes a nutrient dense, plant based meal that I believe it is delicious enough to serve even for special occasions. It also showcases the blessings of my Culinary Rx education, which will hopefully inspire conversation about how amazing plant based cooking can truly be!