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| Artichoke Avocado Arugula Salad |
Today I was actually inspired by my son's lunch. He wanted Turkey and Avocado with Chips, I threw on some sliced Artichoke Hearts and it all looked so good to me that I had to make myself a salad version of the combo! (Pic of his inspirational lunch below - his Strawberries were on the side.) So I put together a salad for myself using the same combination of flavors, subbing in Arugula for the chips, and adding a couple other yummy things and ended up having a fantastic salad. Dare I say, it seemed like an excellent salad for a Mother's Day Brunch this weekend if you are looking for something light and delicious!
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| My Son's Lunch which inspired my Salad! |
Artichoke Avocado Arugula Salad Recipe:
(this is just 1 serving, so obviously increase the amounts based on the amount of people you are feeding!)
2 handfuls of fresh Arugula
1 Tbsp Trader Joe's Balsamic Vinaigrette
3-4 slices of Low Sodium Turkey Cold Cuts, chopped
2 Artichoke Hearts, chopped
1/4 Avocado
1 Tbsp Toasted Sliced Almonds*
2 large Strawberries, diced
It actually provides a wonderful balance of flavors and textures: creaminess from the Avocado, sweetness from the Strawberries, a zippy pepperiness from the Arugula, nuttiness and crunchiness from the Almonds obviously, and the savory taste from the Turkey and Artichokes; YUM YUM YUM.
It would be very easy to make a Vegetarian version of this by removing the Turkey and subbing in some White Cannellini Beans, to add some protein, fiber and more creaminess.
It would also be easy to kick up the decadence with some crumbled Goat Cheese or Feta on top. (If you are going to make this for Mother's Day, cheese is a well deserved must!!)
*Toasting nuts is easy and makes a tasty nut that much tastier! I toast mine on the Broil setting in my toaster oven for just a couple minutes - watch out they burn quickly so it's best not to walk away from them! I also make twice the amount I need so I have some extra to throw in the fridge for next time!
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