ABOUT THE RECIPE:

When a fancy dish is on the agenda, this combination of pretty peeled carrots and zucchini makes the perfect option. Kalamata olives provide a unique flavor, while artichoke hearts add substance to this show-stopping salad.

Makes 6 servings

INGREDIENTS:

6 cups romaine lettuce, torn into bite- size pieces
1 avocado, pitted, peeled and sliced

1 small zucchini (unpeeled), washed and thinly sliced using a carrot peeler
2 carrots, scrubbed and thinly sliced using a carrot peeler

8 ounces marinated artichoke hearts, drained
12 to 14 pitted green or Kalamata olives
½ cup minced sweet or red onion
“Very Balsamic Salad Dressing” (recipe below) or bottled balsamic dressing, plus more as needed

2 to 3 tablespoons of Vegan Pumpkin Seed “Parmesan” (recipe below, optional)

INSTRUCTIONS:

Put the romaine, avocado, zucchini, carrots, artichoke hearts, olives, and onion in a large bowl. Pour in the desired amount of dressing and gently toss to evenly coat the salad with the dressing. Sprinkle optional Pumpkin Seed “Parmesan” over the top and serve.

VERY BALSAMIC SALAD DRESSING

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar

1 to 2 heaping teaspoons brown sugar, maple sugar
or maple syrup
1 heaping teaspoon Dijon mustard

Sea salt, to taste
Freshly ground pepper, to taste

Put the olive oil, vinegar, sugar, and Dijon in a small bowl and whisk briskly until smooth and emulsified. Season with salt and pepper, if desired

VEGAN PUMPKIN SEED “PARMESAN”

1/3 cup raw pumpkin seeds
1/8 teaspoon salt, plus more to taste (optional)

Put the pumpkin seeds and salt in a blender and process until consistency of Parmesan cheese.
Store tightly covered in refrigerator for up to 3 days.