Marinated whole artichokes are the backbone of this salad, which gets a pleasing crunch from bell peppers and cucumbers. The combination is a refreshing balance of flavors that’s complemented by a creamy avocado dressing.
DRESSING
1 avocado, halved, divided
1 tablespoon mayonnaise
1 1/2 teaspoons lime juice
1 1/2 teaspoons sherry vinegar or red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup canola oil
SALAD
8 oz. mixed salad greens, chopped (8 cups packed)
2 cups chopped peeled seedless cucumbers*
8 oz. marinated whole artichokes, drained, coarsely chopped
1 red bell pepper, chopped
1/4 teaspoon salt
8 pitted Greek green olives, coarsely chopped
8 pitted Kalamata olives, coarsely chopped
1. Place half of the avocado in mini food processor or blender. (Reserve remaining half for garnish.) Add mayonnaise, lime juice, vinegar, 1/4 teaspoon salt and pepper; pulse until blended. With machine running, add oil in steady stream until smooth.
2. Combine greens, cucumbers, artichokes and bell pepper in large bowl; toss with dressing. Sprinkle with 1/4 teaspoon salt; toss.
3. Thinly slice reserved avocado half; garnish salad with avocado and olives.
TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.
6 (1 2/3-cup) servings
PER SERVING: 205 calories, 18.5 g total fat (2 g saturated fat), 2.5 g protein, 9.5 g carbohydrate, 0 mg cholesterol, 415 mg sodium, 5.5 g fiber