Grilled Artichoke And Shiitake Mushroom Salad With Roasted Garlic


This is a hearty must-try salad full of flavor!

In this video, you’ll learn how to perfectly cook a steak, one of the most essential paleo cooking skills.

Grilled Artichoke And Shiitake Mushroom Salad With Roasted Garlic

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 60 minutes

Serving Size: 2

Grilled Artichoke And Shiitake Mushroom Salad With Roasted Garlic


  • 8 To 12 Cloves Garlic
  • 1 Tsp Plus 1 Tbsp Avocado Oil, Divided
  • 2 Medium Artichokes
  • 8 Ounces Shiitake Mushrooms
  • 1/4 Tsp Salt
  • For The Dressing
  • 1 Tbsp Olive Oil
  • 1 Tsp Apple Cider Vinegar Or Lemon Juice
  • 1/4 Tsp Lemon Zest
  • 1 Tbsp Chopped Fresh Parsley
  • 1/4 Tsp Freshly Ground Black Pepper
  • 1/4 Tsp Salt
  • 2 Grass fed steaks of choice


    To roast garlic:
  1. Preheat the oven to 325°F. Lightly coat the garlic cloves with 1 teaspoon of the avocado oil and spread on a sheet pan. Bake for 20 minutes, stirring halfway through the cooking process, until the cloves are golden but still slightly firm.
  2. Prep and grill artichokes:
  3. Preheat the grill to high heat. Using a sharp knife, remove the hearts from the artichokes: First, cut of the top inch of the artichoke. Turn the artichoke upside down so the stem is facing up.
  4. Cut down the sides to remove all the leaves. Once the leaves have been removed, cut of more of the top to expose the choke.
  5. The choke is the fuzzy part, and it is not edible.
  6. Use a spoon or melon baller to scoop out all the choke. Make sure to remove all the fuzzy hairs. Cut off all but 1 inch of the stem.
  7. Continue to clean up the side by removing the base of the leaves; be careful because the heart is very delicate. You may want to use a paring knife for the final trimming.
  8. To prevent sticking, oil the grill by quickly rubbing the grates with an old, clean kitchen towel dabbed in a small amount of oil. Cut the artichoke in half from top to bottom.
  9. Once the grill is hot, make hash marks on the flat side of the artichoke: Place the artichoke flat side down on the very hot grill for 1 minute, turn 90 degrees, and cook for 1 more minute.
  10. Flip over and repeat, cooking for a total of approximately 4 minutes. Be careful not overcook or the artichoke will get chewy.
  11. When the artichokes are cool enough to handle, cut them into bite-sized pieces.
  12. Prep and grill the shitakes:
  13. Remove and discard the mushroom stems. (Shiitake mushroom stems are useless; they are the only mushroom whose stem you have to discard.)
  14. Lightly coat the shiitakes with the remaining 1 tablespoon of avocado oil and the salt. Grill them the same way you did the artichoke hearts: Place them cap side down, grill 1 to 2 minutes, turn 90 degrees, and grill 1 to 2 minutes more.
  15. Flip over and repeat, cooking for a total of 4 to 8 minutes. (The exact time will depend on the temperature of the grill.) You want to get a deep color with the grill marks, but you don’t want to overcook the mushrooms, as they will start to turn slimy.
  16. Cut the grilled mushroom caps into halves or quarters depending on the size of the caps.
  17. In a small bowl, combine the dressing ingredients.
  18. In a separate large serving bowl, place the garlic cloves, artichokes, and shiitake mushrooms. Add the dressing and toss to evenly coat. Taste and add an extra pinch of salt as needed.
  19. Serve on its own or with your favorite protein.


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