Artichoke Salad
Artichoke Salad: The artichoke is a type of thistle, which belongs to the family of daisies.The artichoke is traditionally used as a remedy for the effects of drunkenness because it contains cynarin, a substance that benefits the liver.
Benefits of Artichoke Salad
Rich in Nutrients: Artichoke salad packs vitamins C, K, and folate. It contains minerals like magnesium and potassium. Fiber-rich artichokes support overall wellness in every bite.
Boosts Liver Health: Artichokes contain cynarin, which aids liver detox. This compound helps flush toxins naturally. Regular consumption promotes better digestion and liver function.
Supports Heart Health: The fiber in artichokes helps lower bad cholesterol. Potassium regulates blood pressure levels. Antioxidants reduce inflammation in blood vessels.
Aids Digestion: Artichokes act as a natural prebiotic, feeding good gut bacteria. High fiber content prevents constipation. They stimulate bile production for smoother digestion.
Helps Weight Management: Low in calories but high in fiber, artichokes keep you full longer. They curb cravings naturally. The salad makes a satisfying yet light meal choice.
Versatile & Flavorful: Pair artichokes with leafy greens, cherry tomatoes, or feta cheese. Add lemon dressing for extra zest. Works warm or cold for any occasion.
Boosts Immunity: Vitamin C strengthens the body’s defenses. Antioxidants fight free radicals. Regular intake helps ward off seasonal illnesses.
Artichoke salad delivers taste and health benefits effortlessly. It’s a smart, delicious addition to any balanced diet.
Ingredients (Serves 4):
S8 artichoke hearts
4 large tomatoes sliced
1 red onion sliced thin
½ green pepper chopped
100 g green olives
1 clove garlic minced
6tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon Dijon mustard
Sea salt
Pepper to taste
Preparation:
If using fresh artichokes, remove the outer leaves and cut the insides. Clean the fuzzy inner part and boil the heart for 20 minutes. Rinse with cold water and mix in a bowl with the tomatoes, onion, green pepper, and olives. Blend the remaining ingredients to make the dressing, pour over the vegetables, and serve.
