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Artichoke Avocado Salad with Pistachios

Appetizers, Artichoke Hearts, Avocado, Cheese, Lemon Juice, Nuts & Seeds, Oil, Olive Oil, Oregano, Parmesan Cheese, Pepper, Pistachios, Recipe, Salad, Salt, Side Dish, Skillet, Stovetop, Thyme, Vegetable

Servings

6-8

Ready In:

30 Minutes

Ingredients

  • 2 15-oz. containers quartered artichoke hearts in water, well drained and patted slightly dry (you may use a marinated version if you prefer)
  • 1 large ripe avocado, peeled, pitted, and diced
  • ¼ cup crunchy roasted, shelled pistachios, coarsely chopped
  • Sea salt and freshly ground pepper, to taste
  • 3 Tbs. shaved Parmesan cheese, optional to garnish
Lemon & Oil Dressing
  • ⅓ cup extra virgin olive oil
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ¾ tsp. sea salt
  • Juice of 1 large Lemon (2 Tbs.)

Directions

Step 1

In a small mixing bowl combine olive oil, oregano, thyme, salt & Lemon whisking gently to combine to make the Lemon & Oil dressing. Set aside.

Step 2

In a saucepan over low heat add pistachios and artichoke hearts for 4 mins only to warm them. Remove from heat and then transfer contents to a serving bowl.

Step 3

Combine warmed artichoke & pistachio mixture with prepared avocado, add Lemon Oil Dressing and toss gently to thoroughly coat.

Step 4

Just before serving, mound salad attractively into the center of serving plate, sprinkle and arrange cheese in small stack at center of salad.