Artichoke Heart Salad

When in a pinch for a quick meal, I will often go to the local supermarket to find something healthy to eat. Most of the time, I end up either picking up some no-filler meats, e.g. Applegate hot dogs, or the salad bar. More often than not when going for the salad bar, I end up with mixed greens, cucumber, hardboiled egg, and olive oil with salt and pepper. This was somewhat bland, but pretty satisfying, until I came across an artichoke salad. I started putting this atop mixed greens, and I haven’t gone back since.

Determined to remake this at home to save money and time, we developed the following recipe. I love how this improves as it sits in the fridge, and it is fantastic on its own or on a bed of greens. Plus, it is ready in under half an hour. This is a must-have to improve your salad game.

Ingredients
dressing
1 C avocado oil
1/4 C white balsamic vinegar
2 pinches of course salt
2 pinches of course pepper
1/8 tsp dried thyme
1/8 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
12 cloves garlic, pressed

salad
4 C quartered artichoke hearts
1 C green olives
1 C kalamata olives
1 C sliced carrot
1/2 C celery, chopped

Method

Blend dressing ingredients in small bowl or liquid cup measurer.

Mix your prepared veggies in a bowl, pour over dressing, and mix well. Allow to sit at least 15 minutes.

Serve alone or on top of a bed of salad greens. Enjoy!

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