Combine artichokes, avocados, shallots and garlic in a medium bowl.
Recipe
Author
Chef Paul Wahlberg
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Description
A Special "CBS Original Blue Bloods" and Wahlburgers Family Dinner Recipe Series
This fresh-tasting, Mediterranean-inspired salad can serve as a unique side dish or a healthy lunch entrée. The tangy lemon dressing provides the perfect accent for both the artichokes and avocados.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (14-oz.) cans Hy-Vee quartered artichoke hearts, drained and sliced lengthwise | ||
| 4 medium ripe avocados, seeded, peeled and diced | ||
| 2 shallots, peeled and cut lengthwise into thin strips | ||
| ½ tsp. minced garlic | ||
| ½ c. Gustare Vita extra virgin olive oil | ||
| 2 tbsp. lemon zest, finely chopped | ||
| 2 tbsp. fresh lemon juice | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee black pepper | ||
| ¾ c. baby arugula | ||
| chopped Italian parsley | ||
| ¼ c. shaved ricotta salata |
Things To Grab
- Medium bowl
- Large spoon
- Zester
- Serving plates
Directions
Add olive oil, lemon juice, salt and pepper; toss gently to coat.
Add arugula, parsley and lemon zest; toss gently to combine.
To serve, mound salad on serving plates. Top with ricotta salata.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 5mg
- Sodium: 560mg
- Total Carbohydrates: 15g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%