Artichoke salad has many variations: you can prepare it with fresh artichoke or canned, with the addition of sun-dried tomatoes, salmon and other products. At the same time, salads with this low-calorie healthy product always turn out tasty, spicy and unusual.
Artichoke salad with sun-dried tomatoes
Ingredients:
- 2 artichoke flowers;
- 130 g of arugula, sun-dried tomatoes;
- 70 g green olives;
- 4 tbsp. tablespoons of olive oil;
- 2 tbsp. tablespoons of wine vinegar, lemon juice;
- salt.
First, prepare the main component of a low-calorie salad - artichokes. Peel off the top layers by peeling off about 4 layers. Trim the edges, place the artichokes in boiling water acidified with fresh lemon juice. Bring water to a boil again, cover, cook for 35 minutes.
Remove artichokes from water, cool slightly, cut into quarters. Rinse the arugula, pat dry on paper towels. Remove the sun-dried tomatoes from the jar, do not pour out the brine. Open a jar of olives, drain the liquid from it, put the required amount of olives in a bowl. Send artichokes, arugula and tomatoes there.
Combine tomato pickle, olive oil and wine vinegar, and season salad with this mixture just before serving. Unfused artichoke salad can be refrigerated in a sealed container for up to 3 days.
Spicy salad with artichoke
Another low-calorie salad recipe using fresh artichokes. It is very simple to prepare, seasoned with ordinary olive oil.
Ingredients:
- 4 artichokes;
- 350 g radicchio salad;
- 250 g endive (tsikorny salad);
- 1 lemon;
- 5 tbsp. tablespoons of olive oil;
- 3 tbsp. tablespoons of white wine vinegar;
- salt, ground pepper.
Squeeze the juice out of half a lemon, add it to a bowl of cold water, put the pieces of the removed zest there. Cut off a stem from each artichoke, remove the fleecy part with a spoon. Rub all of the artichokes with the second half of the lemon and add them to the acidic water. This keeps the fresh artichokes from browning.
In this recipe, you do not need to cook artichokes, after an hour, remove them from the water and rub them on a coarse grater, put them in a salad bowl. Add chopped radicchio and endive to the artichokes. Drizzle with olive oil, stir. Salt and pepper the prepared salad, sprinkle with wine vinegar on top.
Salad with artichokes and salmon
This is a more satisfying version of the artichoke salad, but nonetheless low in calories. Salmon should be smoked, artichokes - canned. Light salad dressing - made from oil and lemon juice.
Ingredients:
- 250 g canned artichokes;
- 200 g salmon fillet;
- 1 grapefruit;
- 50 g of roasted almonds;
- 10 large olives;
- 5 tbsp. tablespoons of olive oil;
- 2 tbsp. tablespoons of lemon juice;
- lettuce, pepper, salt, spices.
Rinse the grapefruit, peel, pitted, bitter skins. Cut each olive in half, remove the seeds. Fill the halves of the freed olives with the toasted almond halves. Halve artichokes, salmon into thin slices. Rinse lettuce leaves, dry.
In a salad bowl, combine the artichokes with lettuce, fish fillets, olives with almonds and grapefruit wedges. Drizzle with a mixture of oil and lemon juice, season with pepper, salt and spices to taste. Stir and serve immediately.
