Spring Vegetable Salad Recipe

Three vegan dishes full of flavor that you can put together to form an incredible spring vegetable salad. Artichokes with a citrus touch, tomatoes with olives and capers and corvettes with celery and apple… combinations that will surprise you and make you enjoy seasonal vegetables like never before.

Ingredients to make Spring Vegetable Salad:

• zucchini rolls
• 1 unit of Zucchini
• 1 jet of olive oil
• 1 pinch of salt
• 1 unit of Celery
• 1 unit of golden apple
• 1 dash of apple cider vinegar
• tomato sauce for nachos
• flowering tomato
• 3 units of Tomato
• 1 handful of Capers
• 1 handful of black olives
• 1 jet of olive oil
• 1 sprig of fresh thyme
• Artichokes with citronette
• 2 units of Artichoke
• ½ unit of Lemon (juice)
• 1 teaspoon of traditional mustard
• 1 teaspoon fresh dill (or half if dried)
• 1 pinch of salt and pepper

How to make Spring Vegetable Salad:

This dish consists of three simple preparations; we will start with the zucchini rolls. To do this, cut the zucchini into slices as thin as possible, you can use a special grater. Sauté the zucchini slices with a little oil in a frying pan over low heat until softened. Season with a little salt. Separately, cut sticks from the heart of the celery and the golden apples. The apple sticks must be passed through vinegar. To make the rolls, join a celery stick and an apple stick and wrap with a slice of zucchini. Prick with a wooden stick so that it does not open. Finish the preparation with a point of tomato sauce. With the zucchini rolls ready, we proceed to the preparation of the flowering tomatoes. To do this, cut the tomatoes in half and discard the liquid part. Next, stuff each tomato piece with sliced ​​capers and olives.  Drizzle with olive oil and place the thyme leaves and flowers decoratively.

Finally, prepare the citronette or citrus sauce of the artichokes. To do this, mix all the ingredients, except the oil, in a bowl. When everything is more or less integrated, one part of this concentrate should be mixed with one and a half parts of oil. Beat until homogenized. Wash and remove all the green parts of the artichokes. Then cut each heart lengthwise and then into thin strips. Immediately after, add the citronette and stir until the artichokes are completely impregnated. Let stand about 30 minutes, stirring from time to time. Combine these three preparations and enjoy a unique and original spring vegetable salad.