November 22nd, 2024
Recipes
Garlicky Tomato and Artichoke Salad
Valentina P
- Difficulty
•
- Time 15"
A super fresh, easy arugula salad with warm garlicky tomatoes, zucchini, artichoke hearts, pumpkin seeds, and avocado. A little olive oil and lemon juice to top it off.
How To MakeDiet Type: Plant-based
Shopping List
- 2 small zucchini, halved and sliced
- 1 1/2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 8 ounces grilled marinated artichoke hearts, drained
- 4 big handfuls arugula
- 2 avocados, sliced
- 6 tablespoons pumpkin seeds
- 1 1/2 tablespoons olive oil (plus more for drizzling)
- lemon juice, to taste
Instructions
- Step 1: Halve and slice the zucchini. Halve the tomatoes. Chop the garlic.
- Step 2: Heat the olive oil in frying pan over medium-high heat. Add the garlic and zucchini. Cook for 2 minutes, stirring every now and then.
- Step 3: Add the tomatoes and cook for 1 more minute, until the zucchini and tomatoes are soft. Season with a little salt and pepper.
- Serve: Plate the arugula and top with the warm tomato mix, artichoke hearts, avocado, and pumpkin seeds. Drizzle with olive oil and lemon juice. Season with salt and pepper. Enjoy.
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What you should eat next
Garlicky Tomato and Artichoke Salad
PT15M 2 small zucchini, halved and sliced 1 1/2 cups cherry tomatoes, halved 4 garlic cloves, minced 8 ounces grilled marinated artichoke hearts, drained 4 big handfuls arugula 2 avocados, sliced 6 tablespoons pumpkin seeds 1 1/2 tablespoons olive oil (plus more for drizzling) lemon juice, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
