This Paleo Tomato & Artichoke Salad is made with beefsteak tomatoes, artichoke hearts, baby spinach, basil, lemon juice, olive oil, garlic, sea salt and black pepper and only takes a minute to cook. Literally one minute, so don’t step away or the spinach will turn to mush. Otherwise, it tastes great with chicken or fish (mmmmm) and a great glass of white wine (if you are like us and splurge occasionally). Not in the mood for warmed salad? No worries, just lightly cook the garlic and toss the whole thing with a little more lemon and olive oil – Voila!
Well, this week Angel is out of town. I feel like lately, we’ve just been switching back and forth. One week it is his turn, the next, its mine. Luckily, its only a few days at a time, so we still get to see each other a lot. I’ll keep this short, as I have a lot of cooking homework to finish since I’ve been away for so long!
Recipe: Paleo Tomato & Artichoke Salad
- 2 Beefsteak Tomatoes
- 4 Artichoke Hearts
- 2 cups Baby Spinach
- ½ cup fresh Basil leaves
- 1 tsp Lemon Juice
- 2 Tbsp Olive Oil
- 2 Garlic cloves
- ½ tsp Coarse Sea Salt
- ¼ tsp fresh ground Black Pepper
- Chop the tomatoes, spinach, basil and artichoke hearts (see instructions here for doing this yourself, or get the canned kind if you can find it). Finely slice the garlic and set it aside separately.
- Heat half of the olive oil over medium heat (~5), then add the sliced garlic. We want to cook this slightly so that you don’t taste it all night.
- Once the garlic is slightly browned, add the remaining ingredients, seasoning with sea salt and freshly ground black pepper. It should only take a minute for this to be warmed through, then remove from the heat and serve immediately.
- This recipe is Vegan.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 4
Looking for more recipes with artichokes? Try The Roman: A Paleo Sandwich with Tomatoes & Artichokes!