Crispy Artichoke Cucumber Salad with Lemon Caper Vinaigrette

• kokonaisaika: 5 minutes

Ainekset

This falls somewhere between a chopped salad and the kind of thing you order at a restaurant and immediately obsess over recreating at home. The crispy artichokes are not optional 😉

Artichokes:

3 tbsp avocado oil

16 oz jarred artichoke hearts, drained and patted dry

Salad:

1 15 oz can cannellini beans, rinsed/drained

1 1/2 cups chopped mini cucumber (half moon shape)

1/2 cup crumbled feta

1/4 cup chopped pistachios

1/2 cup sliced red onion

1 1/2 cup chopped baby spinach

3 tbsp chopped fresh dill

Dressing:

3 tbsp olive oil

1 1/2 tbsp lemon juice

1 tsp lemon zest

1/2 tbsp chopped capers

1/2 tbsp honey

1 clove minced garlic

1/4-1/2 tsp salt

Pepper to taste

1/2 tsp dried oregano

Water to thin, optional

Ohjeet

Heat a large skillet over medium high heat. Add the artichokes face down, pan sear for 2-3 minutes until browned, then flip and sear another 2-3 minutes. Remove them and place them on a paper towel to remove excess oil.

Make the dressing. Add all ingredients to a jar, cover and shake to combine.

Assemble. Add all ingredients except artichokes to a medium bowl. Add dressing to taste and toss. Add the artichoke and drizzle with a little more dressing and toss gently. OR make individual bowls like i did here.