• Artichoke Fennel Salad

    Artichoke Fennel Salad | stupideasypaleo.comThis is a light salad chock full of tasty veggies that’s perfect for pairing with chicken or fish. The fennel is crispy, the artichoke hearts are tangy, and the parsley makes it fresh. This is easy to double and take to a party.

    Artichoke Fennel Salad

    Prep Time 10 mins
    Total Time 10 mins
    Serves ~3-4 cups     adjust servings


    • 14 oz can (400 g) artichoke hearts
    • 1 medium bulb of fennel
    • 1 large handful flat-leaf parsley
    • 1/4 cup thinly sliced sweet onion
    • Juice of 1 lemon
    • 2 Tbsp high quality olive oil
    • Salt and pepper to taste
    • Red pepper flakes, optional


    1. Drain the artichoke hearts and quarter them.
    2. Trim the tops and bottom off the fennel. Cut it in half lengthwise and very thinly slice.
    3. Chop the parsley.
    4. Combine the artichoke hearts, fennel, parsley, onion, lemon juice, olive oil, salt and pepper and a pinch of red pepper flakes in a bowl.
    5. Eat right away or let it sit and marinate for about 30 minutes.


    Pin this for later!

    Share this article:

    Affiliate Disclosure

    Many of the links on this blog are affiliate links. Stupid Easy Paleo receives a small commission when certain items are purchased, but the price is the same for you. Stupid Easy Paleo, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    4 thoughts on “Artichoke Fennel Salad

    1. Hey meow! What’s the storing life for this recipe? It looks delicious, can’t wait to try but I wanna make a huge batch!

      1. I recommend 3-5 days for most kind of leftovers. Of course, with fresh cut veggies like this, they will tend to get soggy so I would eat it asap.

    Leave a Reply

    Your email address will not be published. Required fields are marked *