This salad is a recent fave of mine. It’s super filling, satisfying and filled with good for the body ingredients that aren’t in your typical, everyday salad. The whole team loves having this for lunch (how lucky are they? I cook for them!) and it has become a staple in my home… Kris approved.

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Artichoke Heart of Palm Dill Salad

Course Salad

Prep Time 15

Servings 4 people

Ingredients

3 cups organic lettuce we use romaine or curly lettuce
1 cup alfalfa sprouts
1 cup green cabbage sliced thinly
½ cup celery sliced
½ cup cucumber sliced
½ cup heart of palm sliced
1 cup artichokes we buy organic canned in water
¼ cup green onion sliced thin, green parts only
2 tbsp dill chopped
½ cup green olives sliced
1 avocado cubed
¼ cup toasted pumpkin seeds

Instructions

Toast pumpkin seeds in a saucepan on low/medium heat for 4-5 minutes (make sure not to burn). Let them cool a few minutes.
Combine all ingredients in a bowl and toss with my Dill Vinaigrette.