avocado and artichoke hearts holiday salad

Name: Avocado and Artichoke Hearts Holiday Salad
Prep time: 30 min
Yield: 4
Cuisine: American
Ingredients: DRESSING; 1/4 cup(s) white balsamic vinegar (can substitute regular balsamic vinegar); 1/4 cup(s) olive oil; - salt and fresh ground pepper, to taste; SALAD; 1 jar(s) artichoke hearts, 12 oz. (small, in water, drained); 1/2 medium English cucumber (thinly sliced); 1/2 medium red onion, coarsely chopped; 1 medium red bell pepper, coarsely chopped; 1 medium yellow bell pepper, coarsely chopped; 1/2 bunch(es) cilantro, fresh finely chopped; 3 medium Haas avocados, sliced; 5 medium Roma tomatoes (sliced); 1/2 bunch(es) cauliflower, small florets; 1/2 bunch(es) broccoli, small florets; 5 medium mushrooms, fresh (sliced); - Feta cheese for serving

(3 ratings)

Avocado and artichoke hearts holiday salad in a bowl.

review

Blue Ribbon Recipe by

JoSele Swopes

@JODIE57

DELTA, CO

My mom has made this salad for the holidays for years it is a favorite from spring to winter. It is quite heavenly. I have made changes to it though. To be made the night before and chilled.

Blue Ribbon Recipe

This is a colorful and tasty salad with a great assortment of fresh veggies. Since it's lightly dressed, you really taste the flavors of the veggies when they marry together overnight. It's a delicious and bright salad. It's a healthy holiday side dish but should be enjoyed year-round.

— The Test Kitchen @kitchencrew

(3 ratings)

yield 4 serving(s)

prep time 30 Min

method No-Cook or Other

Ingredients For avocado and artichoke hearts holiday salad

DRESSING
1/4 c

white balsamic vinegar (can substitute regular balsamic vinegar)
1/4 c

olive oil
salt and fresh ground pepper, to taste
SALAD
1 jar

artichoke hearts, 12 oz. (small, in water, drained)
1/2 md

English cucumber (thinly sliced)
1/2 md

red onion, coarsely chopped
1 md

red bell pepper, coarsely chopped
1 md

yellow bell pepper, coarsely chopped
1/2 bunch

cilantro, fresh finely chopped
3 md

Haas avocados, sliced
5 md

Roma tomatoes (sliced)
1/2 bunch

cauliflower, small florets
1/2 bunch

broccoli, small florets
5 md

mushrooms, fresh (sliced)
Feta cheese for serving

How To Make avocado and artichoke hearts holiday salad

Test Kitchen Tips

We added a few extra slices of tomato and avocado along with the Feta cheese when serving as decoration.

1
Combine the artichoke hearts, cucumber, onion, bell peppers, cilantro, cauliflower, and broccoli florets.

2
Add the avocados, Roma tomatoes, and sliced mushrooms.
3
Drizzle with vinegar and oil.
4
Season with salt and pepper to taste.
5
Carefully mix, taking care not to break up the avocados.
6
Place in a resealable container. Close lid tightly and put in fridge overnight to chill and marinate.
7
Add Feta cheese when serving.
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