Artichoke Heart-Sundried Tomato-Lima Bean Herb Salad

This delicious salad is flavorful and versatile. Think of it as a wayyyy better tuna salad!

I’ve paired it with orzo/rice and arugula/spinach or in-between bread for a perfect sandwich!

Ingredients:

Sun dried tomato, soaked in warm water, sliced

Artichoke hearts, marinated, chopped in quarters

Lima beans, canned and rinsed

Italian Parsley, chopped

Lemon, zest and juice

Salt and Pepper

Dried Rosemary

Thyme

Oil

Sliced Almonds

For the Sandwich:

English/Persian Cucumber

Avocado

Sesame Roll

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1. Chop ingredients (artichoke, tomato, parsley) and add to a bowl with the lima beans and herbs.

2. Mix together with olive oil and lemon dressing and then add sliced almonds.

Can sit for over a week as you use in a variety of ways: Works room temp and cold!

For Sandwich:

1. Slice open an Italian roll and toast it.

2. Spread avocado on one toasted side; fill with artichoke salad and top with sliced cucumbers.

3. Salivate and mmm!

For Main Course/Side:

1. Cook rice/orzo/quinoa etc.

2. Mix grain with artichoke salad.

3. Add more fresh parsley.

Artichoke salad with orzo.

4. Season to taste and mmm!

For Salad:

1. Serve on top of greens (arugula, baby kale, spinach, parsley).

2. Season to taste (maybe more lemon/oil is necessary?) and mmm!