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Keto Artichoke Heart Salad

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A quick and tasty keto salad made with artichoke hearts, fresh veggies, olives, cheese, and a zesty lemon-olive oil dressing. No cooking needed, just mix and eat. Perfect for lunch, dinner, or meal prep.

Ingredients

Scale

  • 1 can (14 oz) artichoke hearts, drained and quartered

  • 1 cup cherry tomatoes, halved

  • 1/2 small red onion, thinly sliced

  • 1/2 cucumber, chopped

  • 1/2 cup black olives, sliced or whole

  • 1/2 cup crumbled feta cheese (or goat cheese)

  • 2 tablespoons chopped fresh parsley or basil (optional)

Dressing:

  • 1/4 cup olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced (or 1/4 tsp garlic powder)

  • Salt and pepper, to taste

Instructions

  1. Add the chopped tomatoes, cucumber, onion, olives, and artichoke hearts to a large bowl.

  2. Add the crumbled feta and fresh herbs if using.

  3. In a small jar or bowl, mix olive oil, lemon juice, mustard, garlic, salt, and pepper.

  4. Pour the dressing over the salad. Toss everything until well coated.

  5. Let sit for 5–10 minutes before serving for better flavor.

Notes

  • You can add grilled chicken, hard-boiled eggs, or avocado for extra protein and fat.

  • Store leftovers in the fridge for up to 3 days.

  • If using marinated artichokes, rinse them if they’re too salty.

  • Add-ins like bacon, capers, or sun-dried tomatoes work great.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-artichoke-heart-salad/