Last updated September 17, 2020 by Lisa Richards, CNC

Artichoke Salad with Coconut Balsamic Vinaigrette

Artichoke salad with coconut vinaigrette

While good extra virgin olive oil and apple cider vinegar or fresh lemon juice make a nice vinaigrette, sometimes your salad begs for more. Our Coconut Balsamic Vinaigrette is a full bodied vinaigrette for salads made with heartier, earthier vegetables.

This artichoke salad contains a combination of colorful mixed greens, richly flavored artichokes, purple green beans, and cherry tomatoes. They’re all tossed in a vinaigrette is sure to become your new favorite house dressing!

Are you making your own salad dressings? Most bottled dressings contain a multitude of ingredients that can undermine your health and your progress on the Candida Diet. Manufacturers often use poor quality ingredients, such as soybean or canola oils, sugars, artificial flavors and colors, chemical stabilizers, sodium rich preservatives, modified food starch, monosodium glutamate, and disodium phosphate.

Shouldn’t your salad dressing be as healthy as the salad itself?

Making your own salad dressing is so simple, especially if you always keep the basic ingredients on hand in your pantry. Most homemade salad dressings take just a few minutes to make. Add your ingredients into a repurposed glass jar and shake, that’s it! You’ll be asking yourself, “Why have I not been doing this before?”

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4 from 4 votes
Artichoke salad with coconut vinaigrette
Artichoke Salad with Coconut Balsamic Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 
Course: Main Course, Salad, Side Dish
Servings: 4
Author: Lisa Richards
Ingredients
Ingredients for Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons coconut aminos
  • 1 clove of garlic, finely minced
  • 1 Tbsp. mustard powder
  • Salt and pepper to taste
  • 1 small sprig of fresh rosemary
Ingredients for Salad
  • 4 cups mixed salad greens
  • 2 cups canned artichokes (packed in water and salt only), drained and quartered
  • 2 cups fresh purple green beans (or fresh green beans if not available), stem ends trimmed
  • 12 cherry tomatoes, halved
  • 1/4 cup toasted, sliced almonds
Instructions
Making the Vinaigrette
  1. Put the extra virgin olive oil, apple cider vinegar, coconut aminos, finely minced garlic and mustard powder into a container with a lid.

  2. Put the lid on the container and shake well. Season with salt and pepper to taste, cover and shake again.

  3. Add the sprig of rosemary to the container.

  4. Cover the container and let the vinaigrette sit at room temperature, to allow the flavors to develop.

Making the Salad
  1. Put the mixed salad greens, artichoke quarters, purple green beans and cherry tomato halves into a large bowl.

  2. Drizzle the salad ingredients with 4 to 6 tablespoons of the vinaigrette. Gently toss to coat.

  3. Sprinkle the salad with toasted, sliced almonds, and serve.

Salads are a staple on the Candida diet, and there are so many ways to brighten them up with tasty, flavorful salad dressings. Our Ultimate Candida Diet program contains more than 100 gluten-free, sugar-free recipes just like this, plus lots of valuable advice on symptoms, treatment options, and more. Find out more here.

Filed under: Lunch & Dinner
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