Total Time
Prep 15 mins
Cook 2 mins

I have no idea why this is called "African" salad - thats how it was introduced to me. Please meet: a great idea for a new dish

Ingredients Nutrition


  1. Carefully wash the mushrooms and slice in half.
  2. Put into pot with the lemon juice, garlic and salt.
  3. Cover and cook on medium heat for about 2 minutes.
  4. Shake the pot occasionally.
  5. Take of the heat.
  6. Drain and put into salad bowl.
  7. Rinse and drain the palm hearts.
  8. Slice in half and add to the mushrooms in the bowl.
  9. Rinse and drain the artichoke hearts, slice in half and add to the bowl, too.
  10. Blend together the ingredients of the dressing and pour over the salad.
  11. Mix gently, refrigerate 10 minutes and then serve.


Most Helpful

Exceedingly simple and delicious salad. It took me 5 seconds to print out the recipe, 5 minutes to hit the corner grocery for mushrooms, palm hearts and artichoke hearts, and 5 minutes to put the whole thing together. I used balsamic vinegar because I'm not a fan of wine vinegar (and am a huge fan of balsamic). I also added just a touch of lemon zest (as long as I'm juicing the lemon I might as well zest it). This salad is superbly low carb, great for Somersizers and Atkins dieters. Kol hakavod Lea, this is going into my make-at-least-once-a-week file.

Mirj February 08, 2004

I am following Mirj's lead here. This is good, but I to have to admit to using the balsamic (preference). I like the convience and quick preparation of this recipe.

glitter February 09, 2004

Great! Simple! I added chopped pimentos also. The next time I make I'll add green and red or yellow diced peppers. I cut the dressing in half. I am a great fan of artichoke hearts. Thanks for the recipe!Oh, it is scrumptous!

Montana Heart Song January 18, 2006

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