VEGAN MEDITERRANEAN ARTICHOKE SALAD
 
 
Author:
Recipe type: Lunch, Dinner
Cuisine: Vegan, Mediterranean
Serves: 2
Ingredients
  • ½ pound pasta (opt for rice pasta or whole wheat)
  • ½ cup oil-packed julienned sun dried tomatoes, cut and drained. Save 2 tablespoons of the oil
  • 1 cup marinated artichoke hearts, cut and drained. Save 2 tablespoons of the oil
  • ½ cup pitted kalamata olives
  • ¼ cup chopped fresh basil
  • Juice of 1 lemon
  • 1-2 cups kale. Washed, stem removed and thinly chopped
  • 1 teaspoon sea salt
Instructions
  1. Follow instructions on pasta package to cook pasta. When pasta is done, drain but don’t rinse it.
  2. Transfer pasta to large bowl and toss with 2 tablespoons of tomato oil and set aside to cool.
  3. In a separate smaller bowl, whisk the juice of 1 lemon with 2 tablespoons artichoke oil and 1 teaspoon salt.
  4. When pasta is cool, add lemon mixture to large bowl. Also add 1 cup chopped artichokes, ½ cup sun dried tomatoes, ½ cup kalamata olives and ¼ cup chopped fresh basil.
  5. NOTE: Can be made the night before! TIP: Buy kalamata olives, artichokes and sun dried tomatoes at a grocery warehouse and you’ll have left overs to make more salad (plus it’s cheaper!) OPTIONAL: Add 4 tablespoons hemp seeds for an extra protein punch.
Recipe by Marissa Rodriguez Lifestyle at https://marissarodriguez.com/vegan-mediterranean-artichoke-salad/