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Mindful : June 2017
26 mindful June 2017 Ser ves 4 For the dressing 1 teaspoon Dijon mustard 1 teaspoon honey 1 tablespoon chopped chives 2 tablespoons apple cider vinegar 5 tablespoons olive oil Pepper For the salad 1⁄4 cup lemon juice 3 cups water 16 baby ar tichokes 2 tablespoons olive oil Sea salt and pepper 5 cups baby arugula 6 small mozzarella di Bufala, halved or quartered 1 avocado, peeled, pitted, and sliced 3 tablespoons slivered almonds Baby Artichoke and Arugula Salad with Avocado and Mozzarella To clean the artichokes: Combine 1⁄4 cup lemon juice with 3 cups water in a large bowl. Cut half an inch off the top of each artichoke, and trim one inch off the stem. Remove the bottom and outer leaves by hand, continuing until you reach the tender, pale-green leaves. Using a knife, clean the ragged areas along the stem. Cut each ar tichoke in half lengthwise and place the halves in the lemon water as you go. When they are all cleaned and cut, drain and pat them dry with a kitchen towel. In a frying pan, heat 2 tablespoons of olive oil. Add the artichoke halves and cook on each side for 3 to 4 minutes, until tender when pierced with a fork. Set aside. In a small bowl, whisk together the Dijon, honey, chives, vinegar, 5 tablespoons olive oil, and pepper. Place the arugula in a large salad bowl. Add the cooked artichokes, mozzarella, avocado, and almonds. Add the dressing to the bowl and toss gently. Serve immediately. GF Gluten-free food