Ingredients

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

Instruction

  • Combine the artichoke hearts, cucumber, onion, bell peppers, cilantro, cauliflower, and broccoli florets.
  • Add the avocados, Roma tomatoes, and sliced mushrooms.
  • Drizzle with vinegar and oil.
  • Season with salt and pepper to taste.
  • Carefully mix, taking care not to break up the avocados.
  • Place in a resealable container. Close lid tightly and put in fridge overnight to chill and marinate.
  • Add Feta cheese when serving.