Ecuadorian Vegetable Salad - Ensalada de Verduras

Ingredients:

Green peas

Green beans, cut into 1/2-inch slices

Potatoes, diced

Artichoke hearts, halved or quartered

Avocados, sliced

Beets, diced

Corn kernels

Celery, diced

Tiny sliced raw zucchini, or larger zucchini, cooked and diced

Cauliflower, separated in flowerets

Carrots, diced

Asparagus, cut into 1-inch pieces

Raw tomatoes, sliced

Cooking Instructions:

The vegetables are arranged in rows on a large platter and are served freshly cooked at room temperature. I have had them without any dressing, simply seasoned with salt during the cooking, with a dressing only of oil, salt, and pepper, and with a vinaigrette made with 3 parts oil to 1 part vinegar or lemon juice, and seasoned with salt and pepper. The platter may be decorated with shredded lettuce or garnished with slices of hardboiled egg, or with olives, green or black. The vegetables should be cooked and tossed with the dressing separately. The dressing should not be abundant. The vegetables may be arranged as the cook sees fit: in rows, in heaps, or in circles. The vegetables listed below are the ones most frequently used.

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