Arugula & Artichoke Salad
- Mercedes Sawan, RHN
- Jan 19, 2018
- 1 min read
This salad is vegetarian, dairy free, and gluten free. It is also great for anyone on a cleanse or detox! You can substitute vegan mayonnaise to make the dish vegan. Substitute chickpeas with a hard boiled free range egg to make Paleo friendly.
SALAD 1 1/2 cups arugula
1/4 cup cilantro 1/2 avocado, chopped 2 canned artichoke hearts, chopped 1 tbsp walnuts, chopped 1/4 cup canned chickpeas
DRESSING Juice of 1 lemon 1/2 avocado, chopped 1 tbsp extra virgin olive oil 1 clove of garlic, minced 2 tbsp dairy free mayonnaise Dash of sea salt Dash of black pepper
Combine all dressing ingredients in a magic bullet or food processor and blend together. Add salad ingredients to a medium sized bowl. Add portion of dressing to salad and mix. Salad serves one. Multiply according to how many servings needed. Dressing makes about 4 servings. I used organic mayonnaise made with avocado oil rather than dairy.
Be sure to use canned artichokes that are free from any added vegetable oils. These oils are highly processed, typically genetically modified and inflammatory. Always use olive oil that is in a darkened bottle to avoid rancid oils.
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