A simple concept with brilliant results, this refreshing salad is an instant summer favorite. (From: 'Cooking with Love; The Best Recipes from Montreal's Finest Cooks')
(Serves 12)
Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 Tbsp white wine vinegar
1 tsp honey
1 clove garlic, minced
1 scallion, minced
kosher salt and fresh ground pepper to taste
Salad:
6 Scallions, sliced
2 x 14-oz cans of Artichoke Hearts, drained, rinsed, and chopped
1 English Cucumber, thinly sliced
2 stalks Celery, thinly sliced
2 tbsp extra virgin olive oil
2 Granny Smith Apples, cored and thinly sliced
1 Lime, juice and zest
2 Avocados, peeled and cubed
1 cup Green Grapes, halved
4 Tbsp Cilantro, chopped
1/2 cup Pine Nuts, toasted
In a small glass jar, combine all ingredients for vinaigrette. Shake well and set aside.
In a large bowl combine scallions, artichoke hearts, cucumber, and celery. Season with salt and pepper. Add olive oil and toss well. Chill for 1 hour.
In a small bowl combine apples, lime juice, and zest. Add apple mixture to scallion artichoke mixture and combine well. Gently add in avocados and grapes. Pour vinaigrette on top and toss well. Sprinkle with cilantro and pine nuts. Serve immediately.