Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette
May 10, 2023

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.
Makes 5-6 Servings
Ingredient List:
- 1 jalapeño chili, roasted over an open flame, peeled, seeded and finely minced (see Variation below)
- 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
- ½ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt
- 1 cup finely shredded green cabbage
- 2 cups baby arugula, rinsed well
- 2 to 3 sprigs basil, leaves removed, left whole
- 1 medium carrot, cut into long ribbons with a peeler
- 1 medium zucchini, cut into long ribbons with a peeler
- 8 canned artichoke hearts (in water, not oil), halved (you may also used frozen)
- 10 to 12 cherry or grape tomatoes, halved
Step By Step Instructions:
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 servings, toss with dressing to coat. Serve immediately.
COOK’S TIP: You can eliminate the chili from this recipe for a sweeter, less spicy version of the dressing.