This is a new favorite - so good and crunchy. The raw brussels sprouts and green cabbage make for the perfect bite. Serves 1. 

INGREDIENTS:

• Celery, diced fine
• Brussels sprouts, diced fine
• Romaine, chopped
• Green onion, sliced on the diagonal
• Green cabbage, chopped
• Avocado, chopped
• Italian parsley, chiffonade
• JF Roasted Artichokes, chopped
• Raw sunflower seeds 
• Pepperoncinis, chopped
• JF Simple Mustard Vinaigrette, to taste
• JF Spicy Salt, to taste

Roasted Artichokes:

• Olive oil (I like Fancy Peasant)
• 1 bag frozen artichoke hearts, quartered
• 1 white onion, diced
• JF Spicy Salt, to taste

PROCESS:

Roasted Artichokes
1. Preheat the oven to 375º. 

2. On a prepared baking sheet, toss your quartered artichokes and diced white onion in olive oil and season with my JF Spicy Salt. 

3. Roast until slightly browned and crisp on the exterior, flipping halfway through for an even cook.

4. Remove from the oven and set aside before assembling in our salad. 

Salad
4. In a large bowl, toss together the diced celery, brussels sprouts, romaine, green onion, avocado, parsley, roasted artichokes, raw sunflower seeds, and pepperoncinis.