Saturday, May 12, 2012

Artichoke-Avocado De-light!

I am totally enjoying this spring weather! I don’t know why but this warm weather really puts me in a good mood and in the mood to eat fresh vegetables. I think I have mentioned this before, but I buy fresh vegetables each week. I purposely buy them so that I can either roast or sauté vegetables, or create phenomenal salads with my meals. Before you put salad in the boring category, try experimenting with different vegetables, fruits, nuts, and other ingredients that could give your salad excellent taste and texture. Also, rather than buying salad dressing from the store, I recommend trying to experiment with different ingredients in your kitchen. Within the last two months I have learned that olive oil, red or white wine vinegar, honey Dijon mustard, honey, lime and lemon juice, freshly squeezed, different herbs, and salt and pepper can create a variety of great tasting salad dressings. Trust me. You’ll never go back to bottled salad dressing again. The recipe I am sharing today is a perfect example of a simple salad with great taste. I originally was introduced to this recipe by one of my sisters a long time ago. I remember having this salad for the first time and tasting the fresh crisp vegetables, soft and salty artichoke hearts, firm boiled egg, creamy avocado, and the light and tangy dressing. I’ll admit. It was love at first bite. I love this salad because it’s really light, yet so satisfying. It really is the perfect salad to have for a light lunch or a great side dish for any type of grilled meat or fish. Next time you’re in the kitchen tryin’ to chop up a salad, give this salad a try. I guarantee you’ll be delightfully surprised…and wanting more!

Artichoke-Avocado De-light!
Serves 4

1 head Romaine lettuce, roughly chopped
1 small red pepper, sliced
1 small yellow pepper, sliced
1 can (14 oz or smaller) artichoke hearts
1 avocado, sliced
3 boiled eggs, cut into quarters.

Red Wine Vinaigrette Dressing

1 cup olive oil
½ cup red wine vinegar
2 teaspoons salt
¼ teaspoon black pepper
¼ teaspoon (one squeeze) honey


  1. Wisk olive oil, red wine vinegar, salt, pepper, and honey in a small bowl. Set aside.
  2. Arrange Romaine lettuce on a large flat salad dish. Begin to arrange red and yellow peppers followed by the remaining ingredients. Arrange them however you’d like. Be creative!
  3. Pour red wine vinaigrette dressing all over salad and serve. 

Source: M. De la Vega

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