Artichoke avocado salad brings together tender artichoke hearts, ripe avocado, crisp greens, red onion, and parsley with a bright lemon dressing.

It requires no cooking and comes together quickly, making it suitable for lunch, a starter, or a light side dish.

Ingredients

For the salad:

- 2 cups mixed salad greens

- 1 cup artichoke hearts, quartered

- 1 large ripe avocado, sliced

- ¼ cup red onion, thinly sliced

- 2 tablespoons fresh parsley, chopped

- 1 tablespoon capers, optional

For the lemon dressing:

- 3 tablespoons olive oil

- 2 tablespoons fresh lemon juice

- 1 teaspoon Dijon mustard

- ½ teaspoon honey

- ¼ teaspoon salt

- ¼ teaspoon black pepper

Instructions

1. Whisk together the lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl.

2. Gradually add the olive oil while whisking until the dressing is smooth.

3. Place the salad greens in a large serving bowl.

4. Add the artichoke hearts, red onion, and capers.

5. Arrange the avocado slices over the salad.

6. Drizzle with the dressing just before serving.

7. Sprinkle with fresh parsley.

8. Toss gently or serve as arranged.

Tips for the Best Salad

Choose an avocado that is ripe but firm enough to hold its shape. If using jarred or canned artichoke hearts, drain and pat them dry before adding them to the salad.

Add the avocado shortly before serving to keep the slices intact. Dress the greens just before eating to maintain their crisp texture.

Easy Variations

Add halved cherry tomatoes for extra color and freshness. Crumbled feta or goat cheese can provide a creamy, salty contrast.

For additional crunch, sprinkle toasted almonds, walnuts, or sunflower seeds over the salad. Cooked quinoa, chickpeas, or white beans can make it more filling.

Artichoke avocado salad is a simple combination of fresh vegetables, creamy avocado, and a bright homemade dressing. Its quick preparation and versatile ingredients make it an easy choice for a light meal or side dish.