Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette

Name: Artichoke, Carrot and Zucchini Salad with Lime Vinaigrette
Ingredients: 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

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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. Ma

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Measuring cup
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Airtight container
Pepper mill

Ingredients

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