Garlicky Tomato and Artichoke Salad - Bravabod
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Garlicky Tomato and Artichoke Salad

Valentina

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

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Freeze For Not recommended

Best by 2-3 days


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
  1. Step 1: Halve and slice the zucchini. Halve the tomatoes. Chop the garlic.
  2. 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.
  3. 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.
  4. 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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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:

4 Servings

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Takes 1 min