SLICED RAW JERUSALEM ARTICHOKE SALAD

SERVES 4

SERVING JERUSALEM ARTICHOKES RAW shows off their light crunchiness. Think of fresh carrots and you get the idea. A handheld mandoline makes the slicing quick, easy, and consistent. Creamy avocado is a perfect contrast. The nuttiness of sunflower seeds is the last touch—a delightful surprise.

1 ripe avocado, pitted and peeled

3 tablespoons yogurt

Fresh lime juice

Salt and pepper

8 Jerusalem artichokes, peeled and cut paper-thin

Olive oil

2 large handfuls baby salad greens

¼ cup toasted sunflower seeds

Mash the avocado in a small bowl with the yogurt and a splash of lime juice until smooth. Add salt and pepper.

Lightly season the Jerusalem artichokes in a medium bowl with oil, lime juice, salt, and pepper.

In another bowl, season the salad greens the same way. Spread the mashed avocado on plates, alternate layers of artichoke and salad greens on top, and sprinkle with the sunflower seeds.