Artichoke And Zucchini Salad Recipe

This vibrant Artichoke & Zucchini Salad is a summer sensation! Marinated zucchini and artichoke hearts are tossed with crisp romaine lettuce, earthy mushrooms, and a zesty lemon-herb dressing. Perfect as a light lunch, side dish, or appetizer.

Prep Time 20 mins
Cook Time 80 mins
Calories 237.6 kcal
Protein 11g
Rating 2.5 (2 Reviews)
Artichoke And Zucchini Salad 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke And Zucchini Salad

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How to Make Artichoke And Zucchini Salad

  1. Thinly slice 2 medium zucchini (about 1 cup sliced). Drain one 14-ounce can of artichoke hearts and quarter them.
  2. In a blender, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend for 30 seconds until smooth.
  3. In a large bowl, gently toss the sliced zucchini and artichoke hearts with the dressing. Marinate for at least 1 hour (or up to 2 hours in the refrigerator for maximum flavor).
  4. Tear 4 cups of romaine lettuce into bite-sized pieces. Add 1 cup sliced cremini mushrooms and 2 tablespoons of chopped fresh parsley.
  5. Just before serving, add the marinated zucchini and artichoke hearts to the lettuce and mushroom mixture.
  6. Toss gently to combine and serve immediately. Garnish with extra parsley if desired.

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

16g

Fat

14g

Carbs

5g