Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette

Pati Jinich

Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette
Nutrition Facts
Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette
Amount Per Serving 4-6
Calories 342 Calories from Fat 0
% Daily Value*
Total Fat 29g 45%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 3g  
Monounsaturated Fat 20g  
Cholesterol 9mg 3%
Sodium 746mg 31%
Potassium 575mg 45%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugar 2g  
Protein 9g 18%
Vitamin A 1263%
Vitamin C 18%
Calcium 136%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2/3 cup finely grated parmiggiano reggiano or queso añejo cheese or good quality parmesan
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove pressed or minced
  • 1 teaspoon Dijon mustard
  • 6 tablespoons freshly squeezed lime juice
  • 2 teaspoons finely chopped capers
  • 2 teaspoon chiles de árbol or ½ tbps red pepper flakes or to taste
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 oz white button mushrooms rinsed, patted dry, thinly sliced
  • 1 14 oz can artichoke hearts drained, rinsed in cold water, drained, thinly sliced
  • 2 ripe Avocados From Mexico halved, pitted, meat scooped out, cut into big bite size chunks
  • 1 tablespoon fresh chopped chives or flat Italian parsley, optional for garnish
  • Credit: Pati Jinich

Instructions

  1. If using chile de árbol, heat a small skillet over medium heat for a few minutes.
  2. Once hot, toast the chiles, for just a minute or so per side, without letting them burn. Remove from heat and finely chop.
  3. In a small bowl, combine the grated cheese, olive oil, garlic, mustard, lime juice, capers, chile de árbol or red pepper flakes, salt and pepper.
  4. Mix well with a fork or whisk, until fully combined.
  5. In a serving bowl, add the thinly sliced mushrooms and artichoke hearts. Pour in half the vinaigrette and toss well.
  6. Incorporate the avocado chunks, add the rest of the vinaigrette, and gently toss until completely covered. Sprinkle with the chives and serve.

Reviews

Nutrition Facts
Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette
Amount Per Serving 4-6
Calories 342 Calories from Fat 0
% Daily Value*
Total Fat 29g 45%
Saturated Fat 6g 30%
Trans Fat 0g  
Polyunsaturated Fat 3g  
Monounsaturated Fat 20g  
Cholesterol 9mg 3%
Sodium 746mg 31%
Potassium 575mg 45%
Total Carbohydrates 15g 5%
Dietary Fiber 6g 24%
Sugar 2g  
Protein 9g 18%
Vitamin A 1263%
Vitamin C 18%
Calcium 136%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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