This is great alone or on a salad. It is also fantastic with left over chicken. Just cut up the chicken and stir it in!
1 cup finely chopped celery
2 cups diced asparagus
2 cups artichoke hearts, diced
1 cup black or Kalamata olives
1 Tbsp chopped pickles (I use homemade fermented pickles or Bubbies Brand)
1 Tbsp capers (optional)
Sea salt and pepper to taste
1 tsp fresh lemon juice
1 tsp oregano
Sauté the asparagus for 5 minutes in coconut oil.
In a medium bowl, combine all ingredients and stir.