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Fresh Antipasto Salad

Servings: 8 Prep time: 25 min Cooking time: 0 min


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


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.

  • 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

  • Photo from

Fresh Antipasto Salad
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