CHEF JEFF — ONE BYTE AT A TIME: Creamy Avocado Artichoke Salad

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Anytime is a good time for a salad, especially one with avocados and artichokes.

Creamy Avocado Artichoke Salad

1 small bunch parsley

1 head Boston lettuce

½ pound oil-packed artichokes

1 ripe Haas avocado

Vinaigrette (see note)

Remove leaves from parsley. Place in cold water. Discard browned or cracked lettuce leaves. Tear remaining leaves into pieces. Soak with parsley leaves. Spin dry. Cut artichoke stems into 1-inch segments; slice artichoke “heads,” through hearts, into quarters. Cut avocado in half lengthwise. Remove pit and skin. Cut halves in half, lengthwise, and then into ¼-inch slices. Place greens in bowl with most of artichokes and avocado. Drizzle with vinaigrette. Toss. Add more dressing, if needed. Pour into bowls. Garnish with remaining artichokes and avocado.

Yield: Serves 6.

Note: In screw-top jar, combine 1 part vinegar/lemon juice with 3 to 4 parts extra-virgin olive oil, pinch of salt and grinding of pepper. Shake. Add spoonful of Dijon mustard and minced shallot to vinegar before adding oil.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, features, food, recipes, artichokes, avocados, salads