Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

Name: Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette
Yield: Makes 5-6 servings
Cuisine: Italian
Ingredients: 10 to 12 cherry or grape tomatoes, halved; 8 canned artichoke hearts (in water, not oil), halved (you may also use frozen); 10 to 12 cherry or grape tomatoes, halved; 1 medium zucchini, cut into long ribbons with a peeler; 8 canned artichoke hearts (in water, not oil), halved (you may also use frozen); 2 to 3 sprigs basil, leaves removed, left whole; 1 medium carrot, cut into long ribbons with a peeler; 1 cup finely shredded green cabbage; 2 cups baby arugula, rinsed well; ¼ teaspoon sea salt; 1 tablespoon Dijon mustard; ½ cup vegan mayonnaise; Generous pinch crushed red pepper flakes; Generous pinch cracked black pepper; Generous pinch sweet paprika; 5 to 6 sprigs flatleaf parsley, finely minced; 5 to 6 tablespoons fresh lime juice

Preparation info

Makes
5-6
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

I love this salad so much. It’s interesting with lots of different flavors. It’s perfect for when you think you want something fresh and just a little different.

Ingredients

5 to 6 tablespoons fresh lime juice
5 to 6 sprigs flatleaf parsley, finely minced
Generous

Europe
Italy
Mediterranean
Vegan
Gluten-free

Method

Prepare the dressing: Whisk all ingredients together, adjusting salt to your taste. Cover and refrigerate for 30 minutes before using. Whisk again before mixing with the salad.

Combine all vegetables in a mixing bowl. Just before serving, toss with dressing to coat. Serve immediately.