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.