Artichoke and mushroom salad
Nutrition per serving
| Calories | 573 kcal |
| Protein | 8.3 g |
| Carbs | 26.9 g |
| Fats | 50.8 g |
| Saturated Fat | 16.3 g |
| Monounsaturated Fat | 22 g |
| Polyunsaturated Fat | 3.2 g |
| Sugars | 9.7 g |
| Fiber | 9.2 g |
| Sodium | 954 mg |
Ingredients
| Shiitake Mushrooms | |
| White Button Mushrooms | |
| Cherry Tomatoes | |
| Red Leaf Lettuce | |
| Asparagus | |
| Sun-Dried Tomatoes | |
| Black Olives | |
| Lemon Juice | |
| Coconut Oil | |
| Lemon Zest | |
| Balsamic Vinegar | |
| Dijon Mustard (Whole Grain) | |
| Garlic | |
| Ground Black Pepper | |
| Sea Salt | |
| Olive Oil | |
| Artichoke Hearts (canned) |
1. Prepare by preheating oven at 220 C (428 F). Remove woody ends from the asparagus spears. Slice the mushrooms. Wash and halve the cherry tomatoes. Drain and quarter the artichoke hearts. Slice into strips the sun-dried tomatoes. Rinse and drain the lettuce.
2. Add prepared asparagus into baking dish and mix thoroughly with half of the olive oil. Season with salt. Cook in oven for about 5-7 minutes. Then leave to one side.
3. Add sliced mushrooms in hot pan greased with coconut oil and sauté on medium heat for 5 minutes. Then leave to one side.
4. Add cherry tomatoes, artichoke hearts and mixed lettuce to a bowl.
5. Add the sautéed mushrooms to the bowl.
6. Add the sun-dried tomatoes to the bowl.
7. Top with the black olives (sliced) and waiting grilled asparagus spears.
8. Prepare the dressing by mixing the Dijon mustard, mashed garlic, lemon juice, lemon zest, rest of the olive oil and balsamic vinegar. Season with salt and pepper to taste.
9. Add the dressing over the salad.