Avocado And Artichoke Hearts Holiday Salad Food

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

AVOCADO & ARTICHOKE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

AVOCADO AND ARTICHOKE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water.
• In a large bowl, combine pasta artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

3 INGREDIENT AVOCADO SALAD

Steps:

• Gently fold halved tomatoes and diced avocado together in a mixing bowl.
• Drain marinated artichoke hearts and set drained marinade aside.
• Mix in chopped artichoke hearts until well combined.
• Add reserved marinade as desired for flavor.

GREEN SALAD WITH SPINACH, ARTICHOKES AND AVOCADO

Steps:

• Wash and dry all the greens and place in a bowl.
• Combine all dressing ingredients in a bowl t(hat will fit the avocado slices and artichokes) and mix with a whisk to emulsify.
• Toss the avocado and artichoke hearts in the dressing to coat, adjust seasoning if needed, and leave to marinate for about 30 minutes.
• To serve, add the avocado, artichokes and dressing to the lettuce and spinach leaves and lightly toss.
• Serve at once.

MEXICAN AVOCADO AND HEARTS OF PALM SALAD

Steps:

• Toss all all salad ingredients lightly.
• Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
• Pour dressing over salad.
• Place garnishes over salad and serve.

AVOCADO AND ARTICHOKE HEARTS HOLIDAY SALAD

Steps:

• Combine the artichoke hearts, cucumber, onion, bell peppers, cilantro, cauliflower, and broccoli florets.
• Add the avocados, Roma tomatoes, and sliced mushrooms.
• Drizzle with vinegar and oil.
• Season with salt and pepper to taste.
• Carefully mix, taking care not to break up the avocados.
• Place in a resealable container. Close lid tightly and put in fridge overnight to chill and marinate.
• Add Feta cheese when serving.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD

Steps:

• Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
• Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
• Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
• Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.