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Avocado, Artichoke Heart and Feta Salad

Avocado, Artichoke Heart and Feta Salad

This is an easy, first course salad coming together in just 10 minutes. You could add a hard boiled egg and a baguette for a light lunch.

Ingredients

Scale
  • lettuce for 2 small salads, washed and spun dry
  • 1 ripe avocado, pitted, removed from shell, sliced
  • 3oz (90gr) marinated artichoke hearts, sliced if large
  • 2oz (60gr) feta, crumbled
  • 1/4 cup Greek olives or any olives you fancy, sliced
  • Tarragon Vinaigrette:
  • 3 tbs salad olive oil
  • 1 tbs tarragon white wine vinegar
  • 1 tbs Dijon-style mustard
  • 1 tbs fresh chives or 1 tsp dried
  • 1 tbs fresh tarragon or 1 tsp dried

Instructions

  • Tarragon Vinaigrette
  • In small bowl whisk vinegar and mustard.
  • Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
  • Put lettuce, artichoke hearts, olives and feta into a bowl.
  • Add 2 – 3 tbs vinaigrette and toss gently to combine.
  • Divide onto 2 plates.
  • Add sliced avocado, half to each plate.
  • Drizzle avocado with a bit more vinaigrette.
  • Serve, any remaining vinaigrette on the side.

Notes

I always add less vinaigrette than i think will be needed – and it’s usually enough. One can always drizzle on more.

Keywords: salad, avocado, artichoke hearts

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