A good salad fills you up, satisfies your taste buds, and makes you smile at the end of your meal. If you find yourself choking down the same old boring salad, it’s time to switch things up a little! I find that that when I experiment in the kitchen with sweet, salty, and sour ingredients, my salads are rarely a bore when they’re presented on the table.

I don’t always stick with raw ingredients when preparing salads when they’re intended as a full meal, because sometimes steamed (or jarred!) artichoke hearts really hit the spot. Once in awhile tofu really bulks up my spinach salads. And on occasion, I’ll even make a pate out of nuts or seeds to top my salads with.

On days like today, I simply go into the kitchen and start taking leftovers and open containers out of the fridge. Then I get to work creating a salad and dressing out of what happens to be available on the counter. I call today’s concoction a fiesta salad because when I made it I thought it was going to be bland in flavor. But when I took a bite I was pleasantly surprised at how well all of the flavors melded together from the avocado, olives, artichoke hearts, and mushrooms to create a serious taste adventure in my mouth and made me want to shout ‘Fiesta’!

To me more descriptive, I guess I’d call it a mushroom artichoke salad since those two ingredients really stand out as winners here.If you’re looking for a festive way to enjoy your salads, this recipe just might be the one for you. Check it out:


Mushroom and Artichoke Salad — No Separate Dressing Needed!


  • 2 pounds baby spring mix
  • 3 cups of sprouts, give or take
  • 2 cups chopped broccoli
  • 2 portabella mushrooms, sliced into bite-sized pieces
  • 2 medium carrots, shredded
  • 2 avocados, diced
  • ½ cup black olives, diced
  • ½ cup artichoke hearts, diced
  • ½ cup raisins
  • ¼ cup chopped walnuts
  • 2 tbsp soy sauce
  • 1 tbsp coconut sugar
  • 1 tsp garlic powder
  • Juice of two lemons
  • Juice of two oranges


Toss the mushrooms with the soy sauce, coconut sugar, and garlic in a small bowl and set aside to marinade for about 20 minutes.

While you wait, take your time tossing together all of the other ingredients, except the lemon and orange juice, in a large bowl.

When the mushrooms have marinated, add them to the bowl of veggies and pour the lemon and orange juice over the ingredients.

Toss everything together until the avocado starts to mix with the juices to create a dressing.

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