- Yield:5 Servings
- Time:15 minutes
Artichoke Salad might sound like an odd concept to some people, and you may be saying to yourself “Why artichokes?” Well, there’s more to them than just being yummy. With the inclusion of beets, artichokes help boost gallbladder and liver function. This is also a great take-with-you salad, paired with virtually any meat such as chicken, turkey, beef, or shrimp.
I am a huge fan of artichokes but definitely not beets. Many people share that sentiment about beets. However, with a number of different flavors in this salad, the flavor of the beets gets is hardly noticeable. But, you still get the amazing benefits of eating them.
Beets contain compounds that can boost your exercise stamina up to 16% longer, lower blood pressure, and fight inflammation. They also contain fiber, valuable vitamins and minerals, show anticancer properties, and support detoxification of the body.
When you are shopping for canned foods, it’s best to get them from the natural section of your supermarket. Look to see if they are organic, non-GMO and packaged in BPA-free cans. Otherwise, it’s best to go with whole vegetables. I choose canned artichokes because they are difficult to cook properly.
- 2 cans artichokes or artichoke hearts
- 1 can beets
- 1 8-12 oz. can mushrooms
- 2 cups cooked whole wheat pasta or gluten-free pasta
- 2 chopped cucumbers
- 2 tbsps. Extra virgin olive oil
- ½ medium red onion
- ½ cup radish slices
- 4 scallions
- 1 can of colossal black olives (12 olives)
- ½-1 cup fresh chopped basil
- 2 tbsps. oregano
- 1 tsp rosemary
- ½ tsp sea salt
- ½ tsp black pepper
Mix dry spices with the olive oil and let sit while you are prepping the rest of the salad. Chop everything and toss in the bowl with the olive oil. For fewer carbs, leave out or reduce the pasta. Serve on the side with a lean meat for lunch or dinner. If there is an ingredient you dislike, feel free to remove it, but be sure to subtract the calories.