Lemony Artichoke Salad

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 14oz cans Artichoke hearts
  • 2 cloves Garlic
  • 1 Lemon, medium
  • 1 Lemon, juice of medium
  • 1 10oz can Mushrooms
  • 1/4 cup Parsley

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Himalayan salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on thehealthyfoodie.com

Description

Ingredients

• 2- 14oz cans quartered artichoke hearts, drained
• 1- 10oz can sliced mushrooms, drained
• 1 medium lemon, supremed and chopped
• 2 cloves garlic, minced
• ¼ cup chopped parsley
• 2 tbsp extra-virgin olive oil
• ½ tsp Himalayan salt
• ½ tsp ground black pepper
• the juice of 1 medium lemon

Directions

• Place all the ingredients in a large bowl and toss delicately until well combined.
• Serve immediately or place in the fridge for about an hour to allow flavors to meld.
• This salad will keep well for 3 to 4 days in the refrigerator.

Nutrition