Light and flavorful shaved artichoke and arugula salad
All of my meals right now involve some sort of salad. What can I say? There’s something about vegetables, summer and living in California that just makes you crave a big salad at least once a day.
This recipe is a big bowl of summer. The colors are bright and vibrant; the texture is smooth and buttery; and it’s packed with good-for-you ingredients, including my favorite superfood salad topper.
I love it in a giant bowl all on its own, or as a side or starter salad.
From the spicy arugula and crispy corn to the earthy artichokes and cheesy salad topper, there is so much flavor in here you barely need any dressing, so I kept things simple on that front and went with a bit of dijon mustard and champagne vinegar.
As always, make swaps if you need to and have fun with it. That’s what summer (and cooking) is all about, am I right?!
Enjoy!
Light and flavorful shaved artichoke and arugula salad
Yields: 2 servings
Ingredients:
1/2 cup fresh or frozen corn
3 cups of arugula
3 artichoke heart, thinly sliced
handful of raw sunflower seeds
1/3 cup superfood salad topper
(for the dressing)
1 tbsp dijon mustard
splash of champagne vinegar
salt and pepper to taste
Directions
Coat a small pan with a bit of spray oil or water, and place on medium heat. Add corn, and stir often until it softens and begins to brown (about 5 minutes)
In a small bowl, whisk the dressing ingredients until well mixed.
In a large bowl, combine arugula, corn, artichoke hearts and sunflower seeds. Pour the dressing over the salad ingredients, followed by the salad topper, and mix well until all ingredients are evenly coated.
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