Provided by Moira Hodgson
Categories quick, salads and dressings
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
- Combine the vinegar, oil, salt and pepper for the dressing.
- Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams
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