Quick – Easy – Healthy – Beautiful
A couple of years ago, I had reason to spend a while in New York City. One of the best things about it was seeing this salad on the menu at many restaurants. It is light, healthy and incredibly flavorful. Now when I return to NYC I am always on the lookout for this same salad, but I do not find it. No matter, it is quick and easy enough to make at home and perfect for entertaining. FYI, this is not one to make in advance because of the avocados.
ARTICHOKE & AVOCADO SALAD
2 Avocados
Can of quartered artichoke hearts
Lemon juice (1 lemon)
Lemon oil or lemon infused olive oil
Parmesan Cheese, shaved into large thin slices
Mash up the artichoke hearts (or just gently pull the leaves apart by hand), chop the avocado and mash some of it so it will blend and bind with the artichokes. Mix the 2 together, add a little lemon juice, add lemon infused olive oil, mix together – you don’t want the consistency to be runny, you want it to hold together.
Presentation is everything. If you have a ring mold, great! If you don’t have a ring mold, use a can (like a campbell’s soup can)- take top and bottom off with a can opener, and it will serve as a mold. Place the can on the plate where you want the salad to go, put the mixture in it (about 2-2 1/2 in high)and gently pat down so it will be secure and hold it’s shape. Lift the can so the salad stays on the plate. Top with large shavings of Parmesan cheese.
Do not make this ahead of time, you want the avocados to stay green.
Presentation s everything, and literally makes this salad…. it is worth finding or making a salad ring, even if you use a round biscuit cutter or cookie cutter.
Bon Appétit!
