This elegantly arranged asparagus, artichoke, and green bean salad can stand alone or as an entree at an alkaline-forming, all-veggie meal. It’s also delightful with a grain meal. Artichokes are a starchy vegetable, so remember not to serve this salad with animal protein.
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- 1 lb. cooked asparagus spears, fresh
- 1/2 lb. green beans, fresh
- Small cooked artichokes, 1 per person (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. dried basil, or to taste
- 1 fresh lemon (if cooking artichoke)
*Alternately, use frozen artichoke hearts and prepare as directed.
1. Toss all the vegetables together in a salad bowl.
2. In a screw-top jar, put oil, vinegar, salt, pepper, and basil. Shake well to combine.
3. Pour the mixture over the salad and toss gently but well; chill.
4. Toss again lightly, and serve from the bowl, or transfer to a platter lined with thinly sliced cucumbers. Arrange tossed salad ingredients in the center of the platter with artichokes on top.
To cook the artichoke:
1. Cut off base so it is flush flat. Snap off the small bottom leaves. Cut about one inch off the top of the artichoke.
2. Trim off the outer leaves with scissors to form a nice, round shape.
3. 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.
If you like this inventive asparagus, artichoke, and green bean salad, you’re going to love our other Body Ecology recipes. Serve this dish with our easy basil veggie stew or tasty buckwheat croquettes.