Real Recipes From Real Home Cooks ®

avocado and artichoke hearts holiday salad

★★★★★ 3
a recipe by
JoSele Swopes

My mom has made this salad for the holidays for years it is a favorite from spring to winter. It is quite heavenly. I have made changes to it though. To be made the night before and chilled.

Blue Ribbon Recipe

This is a colorful and tasty salad with a great assortment of fresh veggies. Since it's lightly dressed, you really taste the flavors of the veggies when they marry together overnight. It's a delicious and bright salad. It's a healthy holiday side dish but should be enjoyed year-round.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4
prep time 30 Min
method No-Cook or Other

Ingredients For avocado and artichoke hearts holiday salad

  • 1/4 c
    white balsamic vinegar (can substitute regular balsamic vinegar)
  • 1/4 c
    olive oil
  • salt and fresh ground pepper, to taste
  • 1 jar
    artichoke hearts, 12 oz. (small, in water, drained)
  • 1/2 md
    English cucumber (thinly sliced)
  • 1/2 md
    red onion, coarsely chopped
  • 1 md
    red bell pepper, coarsely chopped
  • 1 md
    yellow bell pepper, coarsely chopped
  • 1/2 bunch
    cilantro, fresh finely chopped
  • 3 md
    Haas avocados, sliced
  • 5 md
    Roma tomatoes (sliced)
  • 1/2 bunch
    cauliflower, small florets
  • 1/2 bunch
    broccoli, small florets
  • 5 md
    mushrooms, fresh (sliced)
  • Feta cheese for serving

How To Make avocado and artichoke hearts holiday salad

Test Kitchen Tips
We added a few extra slices of tomato and avocado along with the Feta cheese when serving as decoration.
  • Broccoli, cauliflower, cucumbers, artichokes, peppers, onion, and herbs combined in a bowl.
    Combine the artichoke hearts, cucumber, onion, bell peppers, cilantro, cauliflower, and broccoli florets.
  • Adding avocados, mushrooms, and tomatoes.
    Add the avocados, Roma tomatoes, and sliced mushrooms.
  • Drizzling salad with olive oil and vinegar.
    Drizzle with vinegar and oil.
  • Season with salt and pepper.
    Season with salt and pepper to taste.
  • Carefully mix all ingredients.
    Carefully mix, taking care not to break up the avocados.
  • Place in a resealable container to chill overnight.
    Place in a resealable container. Close lid tightly and put in fridge overnight to chill and marinate.
  • Feta sprinkled on top of salad.
    Add Feta cheese when serving.