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Marinated Artichoke Salad with Garlic Vinaigrette

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, keto friendly or dairy free side for any BBQ, cookout or special celebration!

Course Salad
Keyword artichoke salad, dairy free, keto, LCHF, low carb
Prep Time 15 minutes
Servings 6
Calories 292 kcal

Ingredients

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

Instructions

  1. Combine first 10 ingredients in a jar. Cover tightly with lid and shake like crazy. Set aside at room temperature. 

  2. 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.

Recipe Notes

This salad makes 6-8 servings.  If preparing the dressing in advance and refrigerating it, The cool fridge may cause the olive oil to turn solid. If you want to make the dressing ahead, just remove it from the fridge about an hour before serving to come to room temperature.