Description
A colorful festive salad that's easy to throw together and perfect for casual entertaining.
Ingredients
Units
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- Dressing Ingredients:
- 6 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons dijon mustard
- 1 large garlic clove, pressed or finely minced (2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad Ingredients:
- 2 hothouse cucumbers
- 1 pint of ripe sweet cherry or grape tomatoes, halved
- 2 14-ounce cans whole artichoke hearts in water, not oil (if you can't find whole artichoke hearts, quartered artichoke hearts are fine, too)
- 2 14-ounce cans whole hearts of palm
- 2 ripe but firm avocados
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Make The Dressing: Whisk all the ingredients vigorously until they're emulsified. Set aside.
- Cut the cucumbers into half moons: Peel the cucumbers. Slice them in half lengthwise. Using a small spoon, scrape out the seeds that run down the middle of each half. Then make 1/3-inch cuts crosswise, which will give you little cucumber half moons.
- Quarter the Artichoke Hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
- Cut the hearts of palm crosswise, into 1/3-inch rounds
- Halve the cherry tomatoes
- Cut The Avocados: Cut the avocados last, right before you toss the the salad with dressing, to make sure they don't discolor. Cut them into bite-sized cubes or slices. If you want a nifty way to slice avocados, check out the photos in my guacamole recipe post.
- Toss all the ingredients together with the dressing, in a large bowl. Season, to taste, with salt and pepper. Serve cold or at room temperature.
- NOTE: This recipe can be easily halved.
- Prep Time: 25 mins
- Category: Salad
- Method: no cook
- Cuisine: Brazilian