Avocado-Artichoke Salad
Updated October 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
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Ingredients
4 large artichokes
2 ripe avocados
2 large ripe tomatoes
FOR THE DRESSING
3 to 4 tablespoons red-wine vinegar (according to taste)
¾ cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil
Nutritional analysis per serving (6 to 8 servings)
15 grams carbs; 309 calories; 18 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 28 grams fat; 8 grams fiber; 460 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
- Step 2
Combine the vinegar, oil, salt and pepper for the dressing.
- Step 3
Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.
Private Notes