This artichoke salad is a unique way to eat up one of nature’s most beloved vegetables: artichoke hearts! Whether you eat it as a salad or use it as a dip, this dish is a healthy and flavorful addition to your summer menus!
While I have a traditional Paleo hot artichoke dip, this dip is just as delicious and healthy too!
It is perfect for hot weather days when an oven seems like too much bother.
I love how a few simple ingredients can marry and create something so divine.
This artichoke tapenade has an Italian flare, and any guest would be happy to gobble this down as an appetizer.
I love to eat it for a quick snack too, and since my husband won’t touch artichokes (silly man!) it means I get more for myself!
This is thrown together in 10 minutes, and does even better as it marinates in the fridge. Enjoy!
Want Some Additional Hot Weather Recipes?
- Paleo Fudgesicles
- Strawberries n Cream Popsicles
- Smoked Turkey Salad
- 50 No-Cook Paleo Summer Recipes @ Savory Lotus
- Ultimate Paleo Summer Recipes Round Up @ Oh Snap Let’s Eat
Paleo | Keto Artichoke Salad Recipe:
Cold Artichoke Dip w/ Homemade Garlic Crostinis
- 14 oz can artichoke hearts in water, drained and chopped
- 2 oz jar pimentos chopped
- 1/4 cup green onion sliced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 2 tablespoons pecorino romano grated , optional, omit for vegan or Whole30
Preheat the oven to 375 degrees.
Mix all the dip ingredients together and store in the fridge to allow the flavors to marry and marinate.
Make Your Crostinis
Slice your bread slices into halves or quarters as desired.
Mix together the remaining crostini ingredients in a separate small bowl.
Using a pastry brush, lightly spread each side of the bread slices with the olive oil mixture and place on an ungreased cookie sheet.
Place the toasts in a preheated oven for about 10-12 minutes until golden and crispy.
If you would like both sides to be evenly golden, flip the toasts half way through the baking time.
Serve along side the artichoke tapenade!
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