Marinated Artichoke Salad is crazy good combination of avocado, tomatoes, cucumbers, artichoke hearts and hearts of palm marinated in a quick and easy garlic dressing. Cool, refreshing, tangy, full of amazing flavor…perfect low carb and keto friendly side for any BBQ, cookout or special celebration! And it’s dairy free to boot!
We had some gorgeous weather here in Texas over the weekend…sunny, warm and clear…the perfect weather to work in the yard, hang out on the porch with a refreshing beverage and grill some great food.
With a juicy ribeye, I love a great salad….but not just any boring salad…something light, cool and full of flavor…then it hit me. Mom #2 used to make this artichoke salad for special occasions when I was a kid. It didn’t really have a name, we just called it “that marinated salad”, but if we went to a potluck, my aunts house for an Easter BBQ, to the lake camping, or anywhere that called for something special, this Marinated Artichoke Salad made the trip.
Now that I am thinking about it, Marinated Artichoke Salad was a staple during our Easter celebrations and was a welcome change from the typical potato salad or gloppy macaroni salad that would normally be served with ham or BBQ.
It’s great option for Spring and Summer outdoor functions because there is no mayo, so this low carb artichoke salad can sit out on a buffet table with no problem. Here in Texas outdoor get together can end upon on the hot side…so if its going to sit outside,mayo is a no no. You can also make it ahead of time…the longer it sits the better. It takes under 30 minutes to through together and it’s beautiful, cool, crisp and over the top DELISH!
The mixture of textures is what makes Marinated Artichoke Salad so special. The creaminess of the avocado, the juicy tomatoes, crunchy, cool cucumbers, firm artichoke hearts and delicate hearts of palm in a tangy, herb-y, garlicky dressing makes for a crazy good combination. If you like onion, you could also add some thinly sliced purple onion to the mix, but why mess with yummy perfection.
I love this artichoke salad even better the next day after all the flavors have time to mingle. I use a touch of low carb sweetener to balance the vinegar in the dressing. I love Pyure but remember its 2 times sweeter than sugar or other sugar substitutes. Lakanto is another sugar substitute I love that would work here…it’s 1:1 for sugar.
Do your guests a favor…serve up a big bowl of Marinated Artichoke Salad at your next potluck, Easter BBQ or Fourth of July cookout. Low carb, keto friendly and dairy AND gluten free, it’s a crowd pleaser! I promise you won’t miss the potato salad!
Checkout these other sides!
Marinated Artichoke Salad with Garlic Vinaigrette
For the Dressing:
- 1/2 cup olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1/4 teaspoon Pyure or 1/2 tsp Lakanto Sweetener
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon seasoned salt gluten free
- 1/4 teaspoon dried Italian seasoning
- 1/8 teaspoon pepper
- 2-3 cloves garlic finely minced
For the Salad:
- 2 large avocados peeled & diced
- 1 Tbsp. fresh lemon juice
- 1 14 oz. can hearts of palm drained & sliced
- 1 14 oz. can artichoke hearts drained & quartered
- 1 pint grape tomatoes rinsed & halved
- 2 english cucumbers quartered & diced
- Combine first 10 ingredients in a jar. Cover tightly with lid and shake like crazy. Set aside at room temperature.
- Sprinkle avocado with lemon juice and toss gently to coat. Combine avocado with the next 4 ingredients. Toss gently. Refrigerate until serving time. When ready to serve toss salad gently with the dressing.