Avocado Artichoke Salad
This avocado artichoke salad recipe is made from five simple ingredients and tastes amazing. I don’t know about you guys, but I love a simple and delicious salad recipe. Simple salads like this one that come together quickly are perfect for lunch or as a healthy start to dinner. No matter what, you’re going to love this combination.
I saw a similar recipe when I went to dinner at Nello Restaurant in New York City. It’s simplicity immediately caught my attention, not to mention the beautiful plating. Then, I saw a version of this recipe on Cipriani’s menu in Las Vegas. However, their version was in more of an “Italian style guacamole” format. The avocado and artichoke were roughly chopped and mixed to form a dip versus a salad. I believe they also used a combination of fresh and jarred artichoke hearts in the “guacamole” version which was delicious.
This Healthyish version is a little bit of both combined. Which in my opinion, is the best! It’s easy, delicious and beautiful. You can enjoy it with chips, like the version at Cipriani’s. Or you can serve it as a simple salad, like they do at Nello. No matter what, you can’t go wrong.
Ingredients Needed for Avocado Artichoke Salad
Raw Artichoke Heart – For this recipe, trim the raw artichoke down to the heart. Be sure to remove the fuzzy choke from the center. Then, thinly shave the raw artichoke heart using a mandoline slicer. The mandoline slicer is great for this recipe because it allows you to get the thinnest and most even slices possible.
It’s important to note, that while trimming the fresh artichoke you will need to periodically squeeze or rub fresh lemon juice over it to prevent it from browning. Once you’ve exposed the artichoke heart and thinly sliced it, add it to an ice bath with fresh lemon juice mixed into the water. This too, helps prevent browning. When you’re ready to assemble the salad, pat the artichoke slices dry with paper towel. If they are too large, you can give them a rough chop before adding them to the salad.
What’s great about raw artichoke heart is that it has a slight crispiness to it unlike the jarred version. The slight crispiness adds a layer of texture to this recipe that’s hard to resist. However, if you do not have fresh artichokes handy, you can use jarred. Be sure to drain off any excess liquid before using.
Avocado – For this recipe, you’ll need one large or two medium avocados. Peel, pit and dice the avocado into bite-sized pieces.
Dressing / Seasoning – For this recipe, you’ll need fresh squeezed lemon juice, olive oil, salt and cracked black pepper.
Shaved Parmesan Cheese – You’ll need a few slices of thinly shaved fresh parmesan cheese for this recipe. Do not use grated cheese as it will change the recipe.
How to Make Avocado Artichoke Salad
Trim the raw artichoke down to the heart. Be sure to remove the fuzzy choke from the center.
Thinly shave the raw artichoke heart. See above for more info.
Peel, pit and dice the avocado. Add it to a bowl.
Add the thinly shaved artichoke heart.
Season everything with salt and cracked black pepper.
Drizzle with fresh squeezed lemon juice and olive oil.
Toss until everything is well coated in the lemon juice and olive oil.
Top the salad with thinly shaved parmesan cheese. Serve with chips or toast points.
Serve immediately and enjoy.
Best enjoyed immediately as oxidation will occur which will brown the artichoke heart and the avocado over time. Looking for more recipes?
Avocado Artichoke Salad
- 1 large avocado, peel, pit and dice
- 1 large fresh artichoke, trim to heart, then thinly shave raw heart
- 1 tablespoon olive oil
- 1 tablespoon lemon juice, fresh squeezed
- salt, to taste
- cracked black pepper, to taste
- 3-4 pieces shaved parmesan cheese, fresh
- 1 mandoline slicer
- 1 bowl for ice bath
- 1 bowl for serving
- Trim the raw artichoke down to the heart. Be sure to remove the fuzzy choke from the center.
- Thinly shave the raw artichoke heart. See above for more info.
- Peel, pit and dice the avocado. Add it to a bowl.
- Add the thinly shaved artichoke heart.
- Season everything with salt and cracked black pepper.
- Drizzle with fresh squeezed lemon juice and olive oil.
- Toss until everything is well coated in the lemon juice and olive oil.
- Top the salad with thinly shaved parmesan cheese. Serve with chips or toast points.
- Serve immediately and enjoy.