Description
A vibrant and fresh salad featuring hearts of palm, artichoke hearts, creamy avocados, and a tangy Dijon mustard dressing.
Ingredients
- 6 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 large garlic clove, pressed or finely minced (2 teaspoons)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 hothouse cucumbers
- 1 pint of ripe sweet cherry or grape tomatoes, halved
- 2 (14-ounce) cans whole artichoke hearts in water
- 2 (14-ounce) cans whole hearts of palm
- 2 ripe but firm avocados
- Kosher salt and freshly ground black pepper to taste
Instructions
- Make the dressing: In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk vigorously until emulsified, then set aside.
- Prepare the cucumbers: Peel the cucumbers, slice them in half lengthwise, and use a small spoon to scrape out the seeds. Make 1/3-inch crosswise cuts for half-moon shapes.
- Remove any tough leaves from the artichoke hearts and slice each heart into quarters lengthwise, then into 1/3-inch rounds.
- Drain the hearts of palm and slice them into bite-sized pieces.
- Cut the avocados right before serving into cubes or slices to prevent browning.
- Combine in a large bowl, gently toss the cucumbers, tomatoes, artichoke hearts, hearts of palm, and avocados. Drizzle with dressing and season with additional kosher salt and black pepper as desired. Serve cold or at room temperature.
Notes
Consider adding fresh herbs like parsley or cilantro for added freshness. Let the salad chill in the refrigerator for about 30 minutes before serving for best flavor.