May 8th, 2024
Recipes
Creamy Rye and Artichoke Salad
Valentina P
- Difficulty
•
- Time 15"
Creamy Rye and Artichoke Salad! A delicious 15-minute salad made with crunchy rye toast, arugula, juicy canned artichokes, avocado, and tomato in a simple tahini dressing.
How To MakeDiet Type: Plant-based
Shopping List
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For the Salad
- 1 large (or 2 small) slices rye bread
- 1 1/2 ounces arugula
- 1 roma tomato, diced
- 1/2 cup marinated artichoke hearts
- 1/2 avocado, diced For the Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini (we use this one)
- salt and black pepper, to taste
Instructions
- Step 1: Stir together the dressing ingredients in a small bowl. If it seems too thick, add in 1 tablespoon of water. Set aside.
- Step 2: Toast the rye bread until crispy. Chop the toast and the artichoke hearts into bite-sized pieces.
- Serve: Combine the arugula, diced tomato, bread pieces, artichokes, and avocado. Toss with some of the tahini dressing, to taste, and enjoy.
Recipe Notes
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Creamy Rye and Artichoke Salad
PT15M 1 large (or 2 small) slices rye bread 1 1/2 ounces arugula 1 roma tomato, diced 1/2 cup marinated artichoke hearts 1/2 avocado, diced 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini (we use this one) salt and black pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
