Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the seasoning:
Add all the ingredients for the seasoning to a small bowl and stir until well combined.
Taste and adjust the seasonings to your preference, then set aside.
Prepare the artichokes:
Drain the can of artichokes, cut off the tips and cut into half or quarter pieces, whichever you prefer.
Add the artichokes to a medium-size mixing bowl with the avocado oil and toss until they are coated and the avocado oil is evenly distributed.
Sprinkle the seasoning evenly over the artichokes and gently toss to make sure all pieces are covered with the seasoning.
Transfer the seasoned artichokes to the prepared cookie sheet and roast at 425 degrees Fahrenheit for 25-30 minutes, tossing them halfway through and taking care not to over bake and burn.
Prepare the vinaigrette:
While the artichokes are roasting, add all ingredients for the vinaigrette to a small bowl and whisk together until they are well combined.
Taste and adjust seasonings to your preference, then set aside.
Assembly:
Add 2 handfuls of mixed salad greens to each serving plate and top with the roasted artichokes.
Optional: Add whatever other toppings you like (example: tomatoes, cucumbers, olives or lectin-free toppings like red onions, slivered almonds, sesame seeds, hemp seeds, etc.)
Drizzle with the sesame seed vinaigrette.
Notes
Artichokes: Make sure your artichokes do not contain citric acid.Mixed Salad Greens: Feel free to use your favorite salad greens and add more if you'd like.Avocado Oil: This can be substituted with organic extra-virgin olive oil.Seasonings: Feel free to adjust the amount of each seasoning to your preference.Lemon Juice: Freshly squeezed lemon juice will give the best flavor and nutrients since it hasn't been pasteurized, but you could also substitute it with store-bought organic lemon juice.Shallot: I added the shallot because it gives the vinaigrette a subtle onion flavor without overpowering it with onion, but if you can find or don't have a shallot, you can finely dice a regular onion. Maple Syrup: This can be substituted with organic date syrup or organic coconut nectar. It can also be omitted if you prefer the vinaigrette to not have a sweet taste.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Optional Toppings:Add whatever other toppings you like (example: tomatoes, cucumbers, olives, asparagus, diced red onions, slivered almonds, sesame seeds, hemp seeds, etc.)Serving Size: This recipe will make approximately (4) cups of salad. Nutritional information is for (2) cups which is (1) serving.