artichoke salad

I’m a big fan of making a big batch of something like chicken or egg salad on a Sunday night in order to have my weekday lunches all ready to go.  When my lunch is ready made and waiting for me in the refrigerator it makes my busy days easier, not to mention healthier.  This artichoke salad is so yummy and light yet totally hits the spot. 

It should be a sin for something this delicious to be so easy to make.  You can literally whip this up in no time at all.  

Ingredients: 

2 cans artichoke hearts – chopped 

1 cup raw chopped broccoli florets

1 stalk of celery – finely chopped

1 1/2 cups chopped kalamata olives

1 roasted red bell pepper

1/4 cup balsamic vinegar

1 tsp salt

1/2 tsp black pepper

lemon juice  – fresh squeeze from 1 small lemon 

Directions: 

Preheat oven to 400, line a baking pan with foil and slice your red bell pepper in half.  Roast your bell pepper for about 20 to 30 minutes, until the skin is wrinkly and slightly charred.  While your pepper is roasting chop all your ingredients and mix together.  When your pepper is done, set aside to cool in a small bowl and cover with foil  – the steam created will make it easier to pull the skin off your pepper. After about 10 minutes when your pepper is cool enough to handle, remove the skin and seeds, chop into small pieces and add to your salad.  Finish the salad by adding your liquid ingredients, salt and pepper.  

This salad will keep in the refrigerator for about a week.  If you can let it last that long.  😉  

Don’t be afraid to try some different variations with this recipe……for a spicier kick you can add crushed red pepper………or add some red or green onion to the mix………..play around with the recipe and enjoy!   

Are you crazy for artichokes?  I LOVE pretty much anything with artichokes……even pizza!   

P.S.  This is completely paleo approved and would make a great dish to bring to your next big family gathering or potluck……….it looks especially pretty when served in a glass trifle dish!