Alison Russo, a certified nutritional consultant and blogger, shares with us an easy salad recipe for paleo enthusiasts.
2 14-ounce cans of artichoke hearts (in water) ¼ cup pitted Kalamata olives ⅓ of a red, yellow, or orange bell pepper ⅓ of a green bell pepper ¼ of a red onion 2 tablespoons of Italian parsley, chopped 1-2 cloves garlic, finely minced 3 tablespoons white wine vinegar 2 tablespoons olive oil
Directions: Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers, and thinly slice onions into half moons. Add ingredients to a medium-sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator. You can see a video tutorial here.