Ingredients:
10 radishes- thinly sliced
3 mini cucumbers- thinly sliced
1 medium red onion- thinly sliced
12 oz mini heirloom tomatoes, sliced in half
1/3 cup kalamata olives
1/3 cup Sicilian olives
10 peppercinis
1 can artichoke hearts, drained
4 leaves fresh basil, chopped
Dressing:
1/4 cup apple cider vinegar
3 tablespoons granulated sugar substitute (we used Pyure)
3 tablespoons avocado oil
1 tablespoon onion powder
2 tablespoons olive juice
1/2 teaspoon pink Himalayan salt
1/2 teaspoon black pepper
(Whisk together and set aside)
Directions:
Combine all the vegetables and fresh basil. Top with dressing marinade and refrigerate 3 hours to overnight for all flavors to mingle.