Asparagus, Green Beans, and Artichoke Salad Recipe
This elegantly arranged salad can stand alone or as an
entree at an alkaline-forming, all-vegetable meal. It is also
delightful with a grain meal. Artichokes are a starchy vegetable,
so remember not to serve this salad with animal protein. (Serves 6)
- 1 lb. cooked asparagus spears, fresh
- 1/2 lb. green beans, fresh
- Small cooked artichokes, 1 per person, fresh or frozen
artichoke hearts (see cooking directions below)
- 1/2 cucumber, peeled and thinly sliced
- 1 red bell pepper, cut into thin strips
- 1/2 head cauliflower, broken into small florets and
steamed lightly or quickly blanched and held under
cold water to stop the cooking
- 1/2 cup organic, unrefined oil
- 1/4 cup raw, organic apple cider vinegar
- Salt and pepper to taste
- 1 level Tbsp. or to-taste dried basil
- 1 fresh lemon (if cooking artichoke)
- Toss all the vegetables together in a salad bowl.
- In a screw top jar put oil, vinegar, salt, pepper, and basil.
Shake well to combine.
- Pour the mixture over the salad and toss gently but
- Toss again lightly, and serve from the bowl or transfer
to a platter lined with thinly sliced cucumbers, and
arrange tossed salad ingredients in center of platter
with artichokes on top.
To cook the artichoke:
- Cut off base so it is flush flat. Snap off the small bottom
leaves. Cut about 1 inch off the top of the artichoke.
- Trim off the outer leaves with scissors to form a nice
- With both thumbs open the artichoke from the middle
to expose the choke inside. Use a teaspoon to scrape
out all of the hairy choke, and push the artichoke back
into shape. Brush with lemon juice to prevent it from
discoloring and boil in salted water for 15 minutes.
Drain and leave to cool before using.