Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette

Salads

Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette
Nutrition Facts
1 serving per container
Serving size 1 serving (204g)
Amount Per Serving 4 to 6
Calories 460
% Daily Value*
Total Fat 37g 48%
Saturated Fat 8g 38%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 15mg 5%
Sodium 1120mg 49%
Total Carbohydrates 26g 9%
Dietary Fiber 17g 61%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 14g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0.08mg 0%
Calcium 224mg 15%
Iron 2mg 10%
Potassium 830mg 48%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Toasted chilies de árbol mixed with cheese, capers and olive oil create a great base to the salad. Combine with artichoke, avocado and mushrooms to make a one of a kind salad that you can feel good about eating and love the taste!

Ingredients

  • 2 ea. chiles de árbol, or 1/2 t. red pepper flakes
  • 2/3 c. finely grated parmesan cheese, or queso anejo
  • 5 T. extra virgin olive oil
  • 1 ea. clove garlic, minced
  • 6 T. freshly squeezed lime juice
  • 2 t. finely chopped capers
  • 1 t. kosher salt
  • 1/4 t. freshly ground black pepper
  • 8 oz. white button mushrooms, thinly sliced
  • 1 ea. 14-oz. can artichoke hearts, drained, rinsed and thinly sliced
  • 2 ea. Avocados From Mexico, halved, pitted, peeled and cut into chunks
  • 1 T. chopped fresh chives or Italian parsley, for garnish

Instructions

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

Reviews

Nutrition Facts
Avocado, Artichoke Hearts and Mushroom Salad with Parmesan Vinaigrette
Amount Per Serving 4 to 6
Calories 460 Calories from Fat 0
% Daily Value*
Total Fat 37g 48%
Saturated Fat 8g 38%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 15mg 5%
Sodium 1120mg 49%
Total Carbohydrates 26g 9%
Dietary Fiber 17g 61%
Total Sugars 2g  
  Includes 0g Added Sugars 0%
Protein 14g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0.08mg 0%
Calcium 224mg 15%
Iron 2mg 10%
Potassium 830mg 48%
* 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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