1 package unpeeled baby red potatoes, 1-1/2 lb (750 g)
1 lb (454 g) green beans, trimmed and halved
1 tsp vegetable oil
1 lb (454 g) extra firm organic tofu, cut in 1” (2cm) cubes
1 pinch salt
1 pinch pepper
1 cup baby tomatoes, halved
½ small red onion, sliced thinly
1 medium avocado, halved and then cut into slices
1/3 cup (75 mL) nicoise olives or black olives
1 7 oz package (198g) of mixed baby field greens
¼ cup (60 mL) lime juice
1 tbsp (15 mL) Dijon mustard
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) white pepper
½ cup (125 mL) extra-virgin olive oil
Dressing: In bowl, whisk together lime juice, mustard, garlic, salt and pepper; gradually whisk in oil until blended. Set aside.
In saucepan of boiling water, cover and cook potatoes just until tender, 20 to 25 minutes. Remove with slotted spoon; let cool slightly. Cut into halves.
In similar pot, cook green beans until tender-crisp, 5 to 7 minutes. Drain well and cool in cold water.
Heat oil in medium non-stick frying pan over medium heat. Add tofu, sprinkle with salt and pepper and fry for 7-10 minutes, flipping frequently, until all sides of cubes are browned. Remove from heat and allow to cool slightly.
Spread mixed greens on a serving platter. Attractively display tofu along with potatoes, beans, tomatoes, onion, avocado and olives, each ingredient grouped together in its own section; drizzle with dressing. Potatoes, green beans and tofu can be warm when served with the other cold ingredients.