Looking for a refreshing but medicinal salad.
Check out this Artichoke & Lemon Salad – full of calcium & magnesium to balance your heart function; it’s also liver cleansing & aids bile production to breakdown cholesterol….all whilst aiding digestion. Bonus – the Vit C from the lemon zest & pith helps to prevent build-up of arterial plaque!!
Artichoke & Lemon Salad
Ingredients:
- 4 organic lemons
- 4-6 artichokes with stalks removed & outer leaves removed
- 2Tbl white wine vinegar
- 150g almonds
- 125ml extra virgin olive oil
- 2Tbl fresh thyme leaves
- Juice of x2 extra lemons
Method:
- Wash lemons & place in small saucepan with enough water to cover them. Cover with lid & cook on high heat 30mins. Drain & cool.
- Put artichokes into large saucepan & cover with water & white wine vinegar. Cook for 20-30mins – leaves should come off easily.
- Take off outer leaves if they’re tough & trim ends of stalks. Cut the artichokes in half & remove the choke (hairy section) from the centre.
- Place the artichoke halves into large salad bowl.
- Cut the boiled lemons in half, scooping out & discarding the pulp.
- Cut the soft lemon skins into segments & add to the artichokes.
- Sprinkle almonds & dress with olive oil, lemon juice & thyme.
This just may even make it to my table soon….. 😉
Recipe from “The Food Doctor” by Vicki Edgson & Ian Marber.