It’s Not Raw Lemon Thyme Salad Nicoise Recipe is the perfect 80/20 plant based recipe to get your teeth into!
80/20 plant based means 80% of what is on your plate is fresh fruits / veges, foods in their whole form.
While the 20% is your protein, could be cooked lentils, beans, non GMO tofu, or chicken, eggs, fish, what ever takes your fancy, as long as it is in it’s whole form.
I’ve shared this with many of you, that 80/20 is my baseline way of eating, and dip into raw vegan and fasting when needing a detox.
I also like to add in good fats and I will include butter in this combo as there are incredible fat soluble vitamins crucial for brain and immune health that you just can’t get from vegetables.
However you can easily keep this recipe vegan, use avocado or olive oil as a replacement, and make a tuna style dip using carrots, almonds, some spring onions, miso, kelp strips whizzed up in the blender.
This recipe was also inspired by my first potato harvest, the potatoes were just so perfect looking and I had a healthy lemon thyme plant that was screaming at me to be added to the potatoes. :)
If you want to know more of why I switched from being high raw vegan a few years ago to this way of eating – drop me an email here to chat.
Here is my It’s Not Raw Lemon Thyme Salad Nicoise Recipe:
Ingredients for the dressing:
1 handful lemon thyme, stalks removed
1 handful chopped parsley
1 clove garlic, diced
1/4C olive oil
1/4C red wine vinegar
s&p to taste
2T dijon mustard
In a blender add all ingredients except for lemon thyme and parsley.
Blend until smooth and adjust to taste.
Manually stir in the herbs and combine well. Set aside while you make the salad.
Ingredients for the salad:
1 x 425g tuna in springwater, drained (see intro for substitute)
2 hard boiled eggs – cook 7 minutes, cool, peel and quarter
500g fresh baby potatoes, washed and quartered
2T organic butter (for the potatoes – (see intro for substitute)
150g snow peas, stems removed, and steamed for 1 minute
1/4 red onion, finely sliced
1 cos lettuce or iceberg lettuce – i also use the inner hearts to create ‘cups’ to hold the ingredients
1/4C red or green sauerkraut
Optional: Chopped walnuts to garnish
s&p to taste
In a pot add the quartered potatoes, add water to cover and bring to the boil for 15 mins. Drain, and stir through butter, s&p, and half of the salad dressing.
Set aside while you make the rest of the salad.
In your favourite salad bowl or dish, arrange the cos lettuce or iceberg lettuce.
Add rest of ingredients, tuna chunks, red onion, eggs, snow peas, sauerkraut and walnuts (if using).
Drizzle over remaining dressing and serve!
For more amazing benefits of fermented foods head to my Blog about it HERE.
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