Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

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

Preparation info

5–6
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

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

Ingredients

5 to 6 tablespoons fresh lime
Juice 5 to 6 sprigs flat-leaf parsley, finely minced
Generous

Europe
Italy
Gluten-free
Vegan

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.