Salad with artichoke, avocado and tomato

0 from 0 votes
Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean
Servings

4

Preparation

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Soft, softer, softest. This is how you can best describe this salad. The avocado, artichoke, ripe tomatoes, they are all nice and soft. The pine nuts are a bit nosy in this salad. Just like the fresh basil. But it all works out really well between all of them.

Ingredients

  • 10 artichoke hearts from a pot

  • 2 avocados

  • 5 ripe tomatoes

  • 50 gram pine nuts

  • 1 bouquet fresh basil

  • 2 table spoons red wine vinegar

  • 4 table spoons olive oil

  • 1 clove garlic

  • salt and pepper

Directions

  • Cut the artichoke, the avocado, the tomatoes in even small chunks.
    Roast the pine nuts in a dry frying pan brown.
    Cut the basil leaves.
  • Make a dressing of 2 table spoons olive oil, 1 table spoon vinegar, salt and pepper and a grated garlic clove.
  • Mix everything and serve.

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