Baby Kale Salad with Citrus-Marinated Artichoke Hearts

Appealingly light and bright, this salad is also satisfying. Its ingredients help decrease the bloat that may come with winter’s rich comfort foods. Citrus, like spring, is known for its energizing qualities, encouraging renewal and growth. Artichokes have detoxifying and tonifying properties that aid in liver function, and they are one of the highest fiber vegetables.

Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette (Vegan, Gluten-free) Recipe

INGREDIENTS

For the salad:

14 oz can artichoke heart quarters
1/2 cup olive oil
1 tsp kosher salt
1/4 cup white wine vinegar
1/4 cup lemon juice
1 tsp lemon zest
2 tbsp orange zest
2 tbsp fresh thyme leaves
1 tsp peppercorns
5 oz box of fresh baby kale
1 cup Brazil nuts, chopped and toasted
1/2 small red onion, thinly sliced
1 cup Castelvetrano olives, pitted and halved

For the dressing:

Zest of 1 lemon
Juice of 1 lemon
1/4 olive oil
2 tsp agave syrup
3 tbsp white wine vinegar
1 garlic clove, minced
1/4 tsp chili flakes
1/4 tsp kosher salt
1/8 tsp ground black pepper

INSTRUCTIONS 

For the salad:

  1. Drain artichokes. Combine olive oil, salt, vinegar, lemon juice, citrus zests, thyme leaves, and peppercorns in a jar or a small bowl. Shake jar or whisk to combine.
  2. Add artichokes to marinade and adjust, so the artichokes are covered. Set aside in the refrigerator and marinate the artichokes for at least four hours, preferably overnight.
  3. To serve, toss kale in dressing* just before serving. Top with a sprinkle of nuts, onion slices, and olives. Remove artichokes from the marinade and drain of excess liquid. Nestle artichoke quarters on side of platter or serving bowl.

For the dressing:

  1. Combine all dressing ingredients and whisk to combine or blend.

Story and recipes by Kristen Palmer / Styling by Anna Franklin / Photography by Dave BryceA footer photo with a white background, one TABLE Magazine and subscribe info and button

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