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Is it possible for a salad to be both light and comforting? I say yes! My Griddled Artichoke and Walnut Salad is a brilliant, super yum salad that’s made almost entirely of store cupboard staples.
I’ve had a few recipe requests for this salad ever since I posted about it on Instagram. So here it is my friends. 🙂 It’s exactly the type of thing you know I love to cook. Easy to make, yet looks a little fancy and tastes hella awesome.
Nourishing and bursting with flavor my Griddled Artichoke and Walnut Salad definitely has those summer vibes. I think it’s the raw zucchini, delicate mixed lettuce leaves and my Lovely Lemon Dressing. You know, the one I was raving about last week?
Now, what I mean by store cupboard staple is this: as a vegetarian there’s stuff I simply always have on hand. Nuts and seeds, tinned beans/legumes/veggies, onions, pasta and rice. Then it’s just a fresh veg shop every week and I’ve always got the goods for a nutritious, yummy meal.
Tinned artichoke hearts are my obsession at the moment. There’s something awesome that happens when you griddle them. They become smoky and full of flavor. Perfect not only on a salad but in a wrap or sandwich too. Come to think of it, you could stuff this whole salad in a wrap with some hummus and it would work a treat. So good!
You must give this salad a go and let me know what you think. Also, don’t forget to pop over to my Instagram page and say hi. xx
Griddled Artichoke and Walnut Salad
Serves 4
1 tin artichoke hearts (drained and rinsed)
1 tbs olive oil
salt and pepper
1/4 red onion (sliced)
a medium zucchini (sliced)
1/2 cup walnuts
200g pack mixed lettuce leaves
4 tbs Lovely Lemon Dressing (find recipe here)
Method:
- Pre heat your griddle pan on the stove until it’s nice and hot. While your pan is heating up, slice the artichoke hearts into quarters and place them in a clean glass bowl. Drizzle with the olive oil, sprinkle over a little salt and pepper and mix it all through gently.
- When the griddle pan is hot, place your artichoke hearts in rows making sure you don’t crowd the pan. (I normally have to do them in batches but it depends on the size of your pan.) Leave them to cook on one side for around 3-4 minutes then flip over to the other side. You’ll know when it’s time to flip them because the artichokes will be tiger-striped and easy to lift off the pan. When done on both sides put them in a plate and set aside to cool slightly.
- In either a large serving platter or 4 individual salad plates, arrange the mixed lettuce leaves. Next comes the onion, then the zucchini and your griddled artichoke hearts.
- Using your hands, break up the walnuts into smaller pieces and sprinkle them over the salad. Finally drizzle the Lovely Lemon Dressing over the whole thing.
Best assembled right before serving but you can prep everything and keep in the fridge separately ahead of time.
