Servings: 8 Prep time: 25 min Cooking time: 0 min
Ingredients
For the Dressing:
6 Tbsp extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
1-2 tsp dijon mustard, to taste
1 large garlic clove, pressed or finely minced
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
For the Salad:
2 medium cucumbers
1 pint of ripe sweet cherry or grape tomatoes, halved
2 14 oz cans whole artichoke hearts in water, not oil (if you can't find whole artichoke hearts, quartered artichoke hearts are fine, too)
2 14 oz cans whole hearts of palm
1 15 oz can kidney beans, drained and rinsed
2 ripe but firm avocados
Kosher salt and freshly ground black pepper, to taste
Directions
1. Make the dressing: Whisk ingredients vigorously until well combined. Set aside.
2. Cut the cucumbers into half moons: Peel the cucumbers. Slice them in half lengthwise. Using a small spoon, scrape out the seeds that run down the middle of each half. Then make 1/3-inch cuts crosswise, which will give you little cucumber half moons.
3. Quarter the artichoke hearts: Pull off any tough leaves from the outside of the artichoke hearts. Then slice each heart into quarters, lengthwise.
4. Cut the hearts of palm crosswise, into 1/3-inch rounds
5. Drain and rinse kidney beans well.
6. Halve the cherry tomatoes
7. Cut the avocados: Cut the avocados last, right before you toss the the salad with dressing, so they don't brown. Cut them into bite-sized cubes or slices.
8. Toss all ingredients together with the dressing, in a large bowl. Season, to taste, with salt and pepper. Serve cold or at room temperature.
Notes:
Dijon mustard can be a bit tangy. Start with less in your dressing and add more as desired.
If you'd like to make this recipe ahead of time, add the sliced avocado just before serving to avoid discoloration.
Recipe adapted from panningtheglobe.com
Photo from panningtheglobe.com
