Best 3 Avocado Artichoke Salad Recipes

Indulge in a symphony of flavors with this delightful Avocado Artichoke Salad recipe. This vibrant dish combines creamy avocados, tangy artichoke hearts, crisp celery, and refreshing cucumber, all tossed in a zesty lemon-tahini dressing. With its vibrant colors and textures, this salad is a feast for the eyes and the palate.

For those seeking a vegan and gluten-free option, the recipe features a creamy avocado dressing that perfectly complements the salad's ingredients. For a more traditional approach, the classic lemon-tahini dressing adds a tangy and nutty flavor that elevates the salad. Additionally, variations of the salad include the addition of flavorful ingredients such as roasted chickpeas, crumbled feta cheese, or grilled salmon, allowing you to customize it to your preferences.

Let's cook with our recipes!

AVOCADO & ARTICHOKE PASTA SALAD

Avocado & Artichoke Pasta Salad image

A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. -Carrie Farias, Oak Ridge, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked gemelli or spiral pasta
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
2 plum tomatoes, seeded and chopped
1 medium ripe avocado, peeled and cubed
1/4 cup grated Romano cheese
DRESSING:
1/4 cup canola oil
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1-1/2 teaspoons grated lime zest
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Cook pasta according to package directions. Drain; rinse with cold water., In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 188 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

ASPARAGUS, ARTICHOKE, AND AVOCADO SALAD

Asparagus, Artichoke, and Avocado Salad image

This recipe came from a friend and I always get rave reviews on it. It is extremely easya d delicious and goes well with almost any meal!

Provided by Cherbear64

Categories Vegetable

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 bunches fresh asparagus
2 (15 ounce) cans medium artichoke hearts, drained
3 avocados
8 ounces crumbled blue cheese (can use gorgonzola)
1 package good seasons zesty Italian dressing
1/4 cup balsamic vinegar
1/2 cup vegetable oil
2 tablespoons water

Steps:

Rinse and cut the bottoms off of the Asparagus, then Blanch in boiling, salted water for 2 minutes, remove from water and immediately rinse with cold water. Place on large platter.
Cut drained artichoke hearts into quarters and spread over top ot the asparagus. Chill until just before serving.
Just before serving cut up the avocados, slice each avocado in half, remove seed and slice into chunks. Spread chunks over asparagus and artichoke hearts.
Mix salad dressing according to directions except replace white vinegar with balsamic vinegar. Pour dressing over salad and top with blue cheese, serve immediately.

AVOCADO-ARTICHOKE SALAD

Avocado-Artichoke Salad image

Provided by Moira Hodgson

Categories quick, salads and dressings

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

4 large artichokes
2 ripe avocados
2 large ripe tomatoes
3 to 4 tablespoons red-wine vinegar (according to taste)
3/4 cup extra-virgin oil
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh herbs such as chives, tarragon or chervil

Steps:

Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
Combine the vinegar, oil, salt and pepper for the dressing.
Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Choose ripe avocados: Ripe avocados yield easily to gentle pressure and have a deep, dark green color. Avoid avocados that are too hard or have brown spots.
Prep the artichokes: To prepare the artichokes, remove the tough outer leaves and choke (the fuzzy center) using a spoon or paring knife.
Marinate the artichokes: Marinating the artichokes in a mixture of olive oil, lemon juice, garlic, and herbs before cooking helps to infuse them with flavor.
Use fresh herbs: Fresh herbs, such as basil, parsley, and cilantro, add a vibrant flavor to the salad. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount you use by half.
Don't overcook the artichokes: Artichokes should be cooked until they are tender but still have a slight bite to them. Overcooking can make them mushy.
Let the salad cool before serving: This allows the flavors to meld and the salad to firm up slightly.

Conclusion:

This avocado artichoke salad is a delicious and refreshing side dish that is perfect for summer gatherings. The combination of creamy avocado, tender artichokes, and tangy dressing is sure to please everyone at the table. With a few simple tips, you can easily make this salad at home and enjoy its bright and flavorful taste.