Article: Artichoke & Rocket Salad with Zesty Dressing
Artichoke & Rocket Salad with Zesty Dressing
Vegetarian, Gluten Free, Refined Sugar Free, Dairy Free Option
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You will love this seasonal zesty, salty and sweet artichoke salad. It has all the creamy flavours and crunchy textures you’re looking for in one meal. This is so quick and easy to prep, making for a great recipe to bulk cook and meal prep. Add your preferred source of protein – tempeh, chicken or salmon, or enjoy as is! This recipe is by The Longevity Nutritionist.
Artichoke & Rocket Salad with Zesty Dressing
Serves 2
Ingredients
- 4 cups rocket
- 2x 280g jars artichoke hearts, halved
- 1/3 cup fresh dill
- 1/3 cup fresh parsley
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1/2 cup pickled onions 1
- /2 cup walnuts, roughly chopped
- 1 teaspoon flaky sea salt
- 2 tablespoons goats cheese (optional)
Zesty Dressing
- 1/2 cup coconut greek yogurt
- 1 lime, juice and zest
- 2 tablespoons extra virgin olive oil
- 1 tablespoon raw honey
- 2 teaspoons sumac powder
- Sea salt & pepper
Method
- In a large bowl, add rocket, artichoke, dill, parsley, olive oil and white wine vinegar. Using your hands, massage all ingredients together. Set aside.
- In a pouring dish, add all dressing ingredients and stir well. Set aside to allow the flavours to marinate.
- To the salad bowl, add pickled onions, walnuts and sea salt. Gently toss all ingredients. Divide the between two plates, or in a large serving bowl to share.
- Garnish with any remaining dill and parsley. Top with goats cheese (optional) and pour over the zesty dressing just before serving. Enjoy!
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