Ingredients
- 8 ripe plum tomatoes
- 6 celery stalks
- 3 yellow, orange and red bell peppers
- 1 small red onion
- 2 170g jars
- 2 clementines or oranges
- 1 cup kalamata olives
- 1/2 cup coarsely chopped dill
- 1 large lemon
- 1 tbsp coconut sugar or a few drops of stevia
- 2 tsp Dijon mustard
- 2 large garlic cloves, minced
- 2 tsp dried dill
- 1/2 tsp dried basil
- 1/2 tsp Himalayan or sea salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Directions
- Chop tomatoes and peppers into bite-size pieces. Thinly slice celery diagonally. Cut onion in half, then thinly slice. Place all in a large bowl, separating onion rings. Drain artichokes well, then coarsely chop. Remove peel from oranges and slice them into thick half moons. Add both to salad with olives and chopped fresh dill.
- Squeeze 1/4 cup (50 mL) juice from lemon into a small bowl. Whisk in coconut sugar (or stevia), Dijon, garlic, dried dill weed, basil, salt and pepper. Slowly whisk in oil. Before serving, drizzle dressing over vegetables and toss. After dressing, the salad stands up well at room temperature for several hours or in the refrigerator about half a day. Garnish with fresh dill sprigs. Serves 12.
Recipe based on chatelaine.com