Hey vegans, do I have a salad for you (!!) with this Avocado, Artichoke, and Tomato Salad which is soaked in a dill and basil vinaigrette! Do dill and basil even go together you ask? Oh hellz yeah they go together in this salad, so well you better believe it. I even added a bit of Bronze Fennel, which has made a rookie appearance in my garden this year.
These veggies are pretty heavy duty, so they pack a filling punch in the belly. I couldn’t stop going back for more bites, so you know it’s just that good. It is also so incredibly easy to prepare. If I am invited to a BBQ or a pot luck you know this is what I’m bringing to the table. The flavors are so interesting, and a bit unknown if you ask me. I’m all about new flavors, and really tasting your food. Herbs are meant to enhance the flavors of the food you are using them on, and this salad is a mouth winner where herbs are concerned!
This is a hearty vegetable salad that can stand on it’s own, or pose as a side dish for whatever you are making. I really suggest using as many fresh ingredients as you can, which is where a farmer’s market comes into play in the late Spring or Summertime. I got a huge bunch of dill for a dollar, but the tomatoes were a bit steep (worth it)! The basil came from my garden and I can’t stress enough how rewarding it is to pick fresh herbs to add to whatever dish you are making.
And do yourself a favor and buy good quality Red Wine Vinegar! I like Pompeian (click for a good deal). And of course, Trader Joe’s has the best Dijon mustard with white wine, and come on…it’s from France! Look at that bunch of dill! All of these ingredients are healthy, nutritious, packed with vitamins, and good for you! There is no sacrifice in taste because you are eating a salad…salad haters I bet you can’t hate this one! I also added Bronze Fennel to this dish, as this is a new herb that I am growing in my garden this year. Stay tuned for more recipes with this wonderful, anise flavored herb!
The vinaigrette whips up in a flash! I am addicted to the Kirkland brand of marinated artichoke hearts. It’s hard not to just eat a bunch of them out of the jar while you are preparing this salad. With a heavy dose of lemon juice, this salad will stay fresh in your refrigerator for up to 3 days. As if it will last that long ha!!
Song for the Prep: I Get Lifted by George McCrae
I can’t stop listening to George McCrae. In my car all day! Gotta love the 70s. He was in the KC and the Sunshine Band, so there you go. His solo work is really addicting…almost as addicting as this salad. See what I do here?
Avocado, Artichoke, and Tomato Salad
- June 18, 2021
- 20 min
- Print this
- 2 avocados, halved and cut into cubes
- 2 large, beefsteak tomatoes (you can sub any kind of tomato), cut into cubes
- 1 1/2 C quartered marinated artichoke hearts, cut in half
- 1 clove garlic, minced
- 3 T Extra Virgin Olive Oil
- 1 T red wine vinegar
- Fresh squeezed lemon juice, from 1 1/2 lemons
- 1/2 tsp Dijon mustard
- 2T fresh dill, chopped
- 1 T fresh basil, chopped
- 1 T fresh bronze fennel (optional)
- 2 T fresh chives, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- Step 1
- Mix olive oil, Dijon, garlic, lemon juice, red wine vinegar, salt, and pepper in a bowl. Add veggies, toss gently, and then add the herbs. Serve!