Avocado-Artichoke Salad

1. 1

   Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes.

2. 2

   Drain and cool.

3. 3

   Cut them in half and remove the chokes.

4. 4

   Slice the artichokes thin, vertically.

5. 5

   Combine the vinegar, oil, salt and pepper for the dressing.

6. 6

   Pit, peel and slice the avocados lengthwise.

7. 7

   Slice the tomatoes and arrange them on a round serving platter.

8. 8

   Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel.

9. 9

   Pour the dressing lightly over the slices and sprinkle with the herbs.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.