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 well; chill.
- 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 round shape.
- 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.