Pale Green Spring Salad with Lime Vinaigrette - Pareve -

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Pale Green Spring Salad with Lime Vinaigrette - Pareve

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By Joan Kekst

Posted July 23rd, 2007

This article is reprinted with permission from Passover Cookery : In the Kitchen with Joan Kekst, by Joan Kekst, (2001, Five Star Publications (AZ))

Passover Cookery : In the Kitchen with Joan Kekst

Servings:	8
Author Notes:	Whether you are new to preparing a Seder or an experienced cook, this is best, most well organized guide we have seen. Highly recommended!
Ingredients:	Salad: 2 tart green apples, core and thinly slice juice of 2 limes grated zest of one lime 2 cans artichoke hearts, drained and chopped 6 scallions, sliced 2 large cucumbers, sliced lengthwise, peel, seed and cut crosswise 2 stalks celery hearts, thinly sliced 8 pitted green olives, sliced salt and freshly ground white pepper 1 teaspoon horseradish grated 2 tablespoons light olive oil 4 tablespoons cilantro or parsley, minced 2 peeled avocados, sliced 1 cup seedless green grapes Lime Vinaigrette: 2 tablespoons water 1/4 cup lime juice 1/2 cup olive oil 2 tablespoons white wine vinegar salt and white pepper to taste 1 small garlic clove, minced 1 tablespoon minced scallions
Instructions:	For dressing, combine all ingredients in a jar, mix well use on salad. For salad, coat sliced apples in a large bowl with lime juice to prevent discoloring. Add next 8 ingredients. Coat well with olive oil, cover and chill 1 hour. To serve, coat avocado slices with lemon or lime juice or the lime vinaigrette. Arrange over salad with the grapes and sprinkle with cilantro. Pass dressing.