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Mediterranean Artichoke Salad - Teri Cochrane

Mediterranean Artichoke Salad

This counter-seasonal snack is designed to carry you through the worst of allergy season - with no compromise in nutrition or flavor!

I hate to break it to you, but the odds are your favorite salad is full of high-histamine foods that may exacerbate spring allergies and inflammation during high pollen season.     

High-histamine salad elements include:  

Aged cheeses like blue cheese or parmesan
Dried fruits

The good news is that it’s very simple to “eat around” these high-histamine foods in the spring, and replace them with delicious alternatives like mozzarella, ricotta, pumpkin & sunflower seeds, and one of my favorite vegetables, artichoke.  

Why It’s Wild:

Bursting with the flavors of Greece, my Mediterranean Artichoke Salad offers a tart and creamy flavor profile - and a low histamine burden! Antioxidant-rich peppers and happy heirloom tomatoes combine with artichoke hearts rich in insoluble fiber for a liver-clearing treat full of natural plant enzymes to aid digestion. 

You Will Need: 

  • 1 can organic artichoke hearts, rinsed and drained
  • 1 red and 1 green bell pepper, cut into long, narrow strips
  • 1 organic heirloom tomato, quartered and cut into thin slices
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • (optional) 2 tablespoons minced fresh dill

To Make:

-Combine all vegetable elements in a bowl, drizzle with oil, salt and pepper.

-Add chopped herbs if desired and mix thoroughly. 

Serve & enjoy or save in a glass container for this week’s meal prep!

To The Tru Of You, 

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