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Avocado Artichoke Arugula & Spinach Salad Recipe

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This recipe for Avocado Artichoke Arugula & Spinach Salad, by , is from Keller Family Cookbook; 3rd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brooke Keller

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of organic spinach
2 cups of arugula
cup fresh sliced organic cucumber
- 1/2 cup of roasted artichoke hearts (fresh then roasted or frozen and thawed)
avocado
cup diced red onion
3 tablespoon of shelled hemp seeds
fresh black pepper and sea salt to taste

Directions:
Directions:
1. Prep all the vegetables by slices, dicing, or chopping.
2. Slice the avocado in half and simply scoop out the avocado.
3. Combine all the ingredients in a large salad bowl.
4. Dress with the Zesty Lemon Shallot Dressing (optional)
5. ENJOY!

Personal Notes:
Personal Notes:
This salad has great flavor! I usually buy the bags of salad and combine both together. So it does make a ton that way. I just use regular artichokes in the can instead of roasting. I have included the Zesty Lemon Shallot Dressing recipe as well on a different page bc it is super yummy!

 

 

 

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