INGREDIENTS
•
1 can quartered artichoke hearts, drained
•
1 can sliced hearts of palm, drained
•
1 roasted sweet pepper, chopped
•
2 lebanese cucumbers, finely diced
•
2 cloves garlic, minced
•
2 tbsp red onion, finely chopped
•
2 tbsp extra-virgin olive oil
•
1 tbsp dried oregano
•
1/2 tsp Himalayan salt
•
juice and zest of 1/2 lemon