Crispy Artichoke Heart Salad

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Crispy Artichoke Heart Salad

Crispy, tangy, healthy....all in one! You can also pulse this in the food processor for an awesome crostini appetizer. I

Prep Time5

Cook Time45

Total Time50

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 149kcal

Author: Debra Klein

Ingredients

2 12 oz packages frozen artichoke hearts
3 Tablespoons avocado oil
2 Tablespoons fresh lemon juice
2 teaspoon dijon mustard
6 large cloves garlic finely grated
1 teaspoon sea salt
½ teaspoon white pepper
¼ cup hemp seeds
1 lemon cut in half and then into very thin slices
1 ½ cups baby kale*

Instructions

Defrost artichoke hearts and pat dry with paper towels.
Preheat oven to 425. Line large rimmed baking sheet with unbleached parchment paper.
In a large bowl, whisk together avocado oil, lemon juice, mustard, garlic, salt and pepper. Mix in artichoke hearts, hemp seeds and lemon wedges. Roast in preheated oven for 30 minutes. Stir. Turn temperature up to 450 and roast for another 15 minutes, until artichokes begin to brown and crisp up.
Remove from oven and immediately stir in kale. It will wilt without cooking in the oven from the pan and the artichokes still being hot.
OPTIONAL: Roast as directed above and then put everything in the food processor and pulse, leaving chunky and use as a dip. YUM!!
Serve while still warm, or at room temp or straight from the fridge. It's all good!
Salad will stay good in the fridge for 3 days.
Dip will stay good for up to a week in the fridge in a container with tight fitting lid.

Notes

You can use artichoke hearts straight from the freezer, but they will not crisp up as well. If a crispier texture is desired, thaw and pat dry before adding artichoke hearts to marinade.

If you don't like/don't have access to baby kale, use whatever greens you prefer. Spinach works well in the salad, so would chopped chard, collards or regular kale. Just be sure to chop larger leaves into bite sized pieces.

Nutrition