Ingredients for Artichoke And Zucchini Salad
- 2 medium zucchini (about 1 cup sliced)
- 1 (14-ounce) can artichoke hearts
- 4 cups romaine lettuce, torn into bite-sized pieces
- 3 tablespoons fresh parsley, chopped (plus extra for garnish, if desired)
- 1 cup sliced cremini mushrooms
- 1/4 cup olive oil
- Red Wine Vinegar (not specified in recipe)
- 2 tablespoons lemon juice
- Parmesan Cheese (not specified in recipe)
- Onions (not specified in recipe)
- Worcestershire Sauce (not specified in recipe)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Sugar (not specified in recipe)
- Oregano (not specified in recipe)
- Basil (not specified in recipe)
- Dry Mustard (not specified in recipe)
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How to Make Artichoke And Zucchini Salad
- Thinly slice 2 medium zucchini (about 1 cup sliced). Drain one 14-ounce can of artichoke hearts and quarter them.
- 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.
- 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).
- Tear 4 cups of romaine lettuce into bite-sized pieces. Add 1 cup sliced cremini mushrooms and 2 tablespoons of chopped fresh parsley.
- Just before serving, add the marinated zucchini and artichoke hearts to the lettuce and mushroom mixture.
- 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