Avocado-Artichoke Salad
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
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Ingredients
- 4large artichokes
- 2ripe avocados
- 2large ripe tomatoes
- 3 to 4tablespoons red-wine vinegar (according to taste)
- ¾cup extra-virgin oil
- Coarse salt and freshly ground pepper to taste
- 2tablespoons fresh herbs such as chives, tarragon or chervil
For the Dressing
Nutritional analysis per serving (8 servings)
309 calories; 28 grams fat; 3 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 7 grams polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 4 grams protein; 460 milligrams sodium
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