Crispy Artichoke Cucumber Salad with Lemon Caper Vinaigrette by @starinfinitefood

21 min

4 servings

🥑

45 ml

Avocado oil

🥕

450 g

Jarred artichoke hearts

🫘

430 g

Cannellini beans

🥒

180 g

Mini cucumber

🧀

75 g

Feta

🥜

30 g

Pistachios

🧅

55 g

Red onion

🥬

45 g

Baby spinach

🌿

9 g

Fresh dill

🫒

45 ml

Olive oil

🍋

22 ml

Lemon juice

🍋

2 g

Lemon zest

🫒

8 g

Capers

🍯

11 g

Honey

🧄

3 g

Garlic

🧂

3 g

Salt

⚫

0.3 g

Pepper

🌿

0.5 g

Dried oregano

💧

15 ml

Water

  1. Drain
    • jarred artichoke hearts

    Drain the jarred artichoke hearts and pat them thoroughly dry with paper towels.

  2. Heat
    • avocado oil

    Heat 3 tbsp avocado oil in a large skillet over medium-high heat.

  3. Place
    • jarred artichoke hearts

    Place the artichoke hearts cut-side down in the hot skillet and sear for 2 to 3 minutes until browned.

  4. Flip
    • jarred artichoke hearts

    Flip the artichoke hearts and sear for another 2 to 3 minutes.

  5. Transfer
    • jarred artichoke hearts
    • Avocado oil

    Transfer the crispy artichoke hearts to paper towels and let excess oil drain.

  6. Add
    • olive oil
    • lemon juice
    • Capers

    Add olive oil, lemon juice, lemon zest, capers, honey, garlic, salt, black pepper, and dried oregano to a jar with a lid.

  7. Shake
    • water

    Seal the jar and shake until the vinaigrette is emulsified; add up to 1 tbsp water if a thinner dressing is desired.

  8. Chop
    • mini cucumber
    • red onion
    • baby spinach

    Chop the mini cucumber, red onion, baby spinach, fresh dill, and pistachios.

  9. Combine
    • cannellini beans
    • mini cucumber
    • feta cheese

    Combine cannellini beans, cucumber, feta cheese, pistachios, red onion, baby spinach, and dill in a medium bowl.

  10. Pour

    Pour in vinaigrette to taste and toss the salad until evenly coated.

  11. Add
    • jarred artichoke hearts

    Add the crispy artichoke hearts and gently toss; serve immediately with extra vinaigrette if desired.

Crispy Artichoke Cucumber Salad with Lemon Caper Vinaigrette by @starinfinitefood

21 min

4 servings

🥑

45 ml

Avocado oil

🥕

450 g

Jarred artichoke hearts

🫘

430 g

Cannellini beans

🥒

180 g

Mini cucumber

🧀

75 g

Feta

🥜

30 g

Pistachios

🧅

55 g

Red onion

🥬

45 g

Baby spinach

🌿

9 g

Fresh dill

🫒

45 ml

Olive oil

🍋

22 ml

Lemon juice

🍋

2 g

Lemon zest

🫒

8 g

Capers

🍯

11 g

Honey

🧄

3 g

Garlic

🧂

3 g

Salt

⚫

0.3 g

Pepper

🌿

0.5 g

Dried oregano

💧

15 ml

Water

Preparation Steps

  1. Step 1/11

    Drain the jarred artichoke hearts and pat them thoroughly dry with paper towels.

    🥕jarred artichoke hearts
    🧻paper towel

  2. Step 2/11

    Heat 3 tbsp avocado oil in a large skillet over medium-high heat.

    🥑avocado oil
    🍳large skillet

  3. Step 3/11

    Place the artichoke hearts cut-side down in the hot skillet and sear for 2 to 3 minutes until browned.

    🥕jarred artichoke hearts
    🍳large skillet

  4. Step 4/11

    Flip the artichoke hearts and sear for another 2 to 3 minutes.

    🥕jarred artichoke hearts
    🍳large skillet

  5. Step 5/11

    Transfer the crispy artichoke hearts to paper towels and let excess oil drain.

    🥕jarred artichoke hearts
    🧻paper towel

  6. Step 6/11

    Add olive oil, lemon juice, lemon zest, capers, honey, garlic, salt, black pepper, and dried oregano to a jar with a lid.

    🫒olive oil
    🍋lemon juice
    🍋lemon zest
    🫒capers
    🍯honey
    🧄garlic
    🧂salt
    ⚫black pepper
    🌿dried oregano
    🫙jar with lid

  7. Step 7/11

    Seal the jar and shake until the vinaigrette is emulsified; add up to 1 tbsp water if a thinner dressing is desired.

    💧water
    🫙jar with lid

  8. Step 8/11

    Chop the mini cucumber, red onion, baby spinach, fresh dill, and pistachios.

    🥒mini cucumber
    🧅red onion
    🥬baby spinach
    🌿fresh dill
    🥜pistachios
    🔪knife
    🪵cutting board

  9. Step 9/11

    Combine cannellini beans, cucumber, feta cheese, pistachios, red onion, baby spinach, and dill in a medium bowl.

    🫘cannellini beans
    🥒mini cucumber
    🧀feta cheese
    🥜pistachios
    🧅red onion
    🥬baby spinach
    🌿fresh dill
    🥣medium bowl

  10. Step 10/11

    Pour in vinaigrette to taste and toss the salad until evenly coated.

    🥣medium bowl

  11. Step 11/11

    Add the crispy artichoke hearts and gently toss; serve immediately with extra vinaigrette if desired.

    🥕jarred artichoke hearts
    🥣medium bowl

Composition

Ingredients

Types

Oil, Vegetables, Legumes, Nuts, Herbs, Fruit, Condiments, Sweeteners, Seasonings, Liquids

Ingredients

Avocado oil, Jarred artichoke hearts, Cannellini beans, Mini cucumber, Feta, Pistachios, Red onion, Baby spinach, Fresh dill, Olive oil, Lemon juice, Lemon zest, Capers, Honey, Garlic, Salt, Pepper, Dried oregano, Water

Notes

Jarred artichoke hearts (drained and patted dry), Cannellini beans (canned, rinsed and drained), Mini cucumber (chopped, half moon shape), Feta (crumbled), Pistachios (chopped), Red onion (sliced), Baby spinach (chopped), Fresh dill (chopped), Olive oil (for the dressing), Capers (chopped), Garlic (minced), Salt (1/4-1/2 tsp), Pepper (to taste), Water (to thin, optional)

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Mediterranean diet

Calories

430 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 31g, Fat: 30g, Fiber: 9g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.5mg, Potassium: 620mg, Sodium: 650mg

Vitamins

Vitamin C: 15mg, Vitamin K: 95mcg, Folate: 110mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

6 minutes

Overall

21 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large skillet, medium bowl, jar with lid, knife, cutting board, paper towel

Appliances

Stove

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Summer, Picnic, Potluck

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Juicy

Flavors

Tangy, Salty, Herbaceous, Savory, Fresh, Bright, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 2 days (Store in an airtight container,Keep dressing and crispy artichokes separate when possible), freezer : (Not recommended because cucumber, spinach, feta, and crisp artichokes lose texture)