Best 3 Avocado Artichoke Salad Recipes

Welcome culinary enthusiasts, to a tantalizing journey into the realm of flavors, where we'll unveil the art of creating an unforgettable "Avocado Artichoke Salad." This vibrant, refreshing salad is a symphony of textures and tastes, featuring creamy avocado, tangy artichoke hearts, crisp lettuce, and a delightful vinaigrette dressing that elevates every bite. Whether you're seeking a light lunch option, a healthy side dish, or a showstopping centerpiece for your next gathering, this salad promises to delight your taste buds and leave you craving more. Prepare to embark on a culinary adventure, as we guide you through the steps of crafting this delectable dish, offering tips and variations to customize it to your liking.

Let's cook with our recipes!

AVOCADO & ARTICHOKE PASTA SALAD

Avocado & Artichoke Pasta Salad image

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked gemelli or spiral pasta
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
2 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/4 cup grated Romano cheese
DRESSING:
1/4 cup canola oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

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.

Nutrition Facts : Calories 188 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD

Asparagus, Artichoke, and Avocado Salad image

This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!

Provided by Cherbear64

Categories Vegetable

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 bunches fresh asparagus
2 (15 ounce) cans medium artichoke hearts, drained
3 avocados
8 ounces crumbled blue cheese (can use gorgonzola)
1 package good seasons zesty Italian dressing
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons water

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.

AVOCADO-ARTICHOKE SALAD

Avocado-Artichoke Salad image

Provided by Moira Hodgson

Categories quick, salads and dressings

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 large artichokes
2 ripe avocados
2 large ripe tomatoes
3 to 4 tablespoons red-wine vinegar (according to taste)
3/4 cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil

Steps:

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.
Combine the vinegar, oil, salt and pepper for the dressing.
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.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use ripe avocados: Ripe avocados are creamier and have a more delicate flavor. To check if an avocado is ripe, gently squeeze it. It should give slightly to the touch.
Choose fresh artichokes: Fresh artichokes have tight, compact leaves and a bright green color. Avoid artichokes that are brown or wilted.
Cook the artichokes properly: Artichokes can be cooked in a variety of ways, but the most common method is to boil them. To boil artichokes, bring a large pot of salted water to a boil. Add the artichokes and cook for 15-20 minutes, or until they are tender. Drain the artichokes and let them cool before using.
Use a variety of toppings: Avocado and artichoke salad is a versatile dish that can be topped with a variety of ingredients. Some popular toppings include grilled chicken, shrimp, bacon, hard-boiled eggs, and crumbled cheese.
Dress the salad with a flavorful vinaigrette: A simple vinaigrette made with olive oil, vinegar, and Dijon mustard is a great way to dress avocado and artichoke salad. You can also add herbs, spices, or citrus juice to the vinaigrette to taste.

Conclusion:

Avocado and artichoke salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its creamy avocado, tender artichokes, and flavorful vinaigrette, this salad is sure to be a hit at your next gathering.