Ingredients
1/2 red pepper
1 14 oz can whole artichoke hearts
1 spring onion
1 Avocado
Vinaigrette dressing(may use your own)
3 Tbsp. balsamic vinegar
½ tsp. Dijon mustard
½ tsp. minced fresh garlic
Kosher salt
Freshly ground black pepper
½ cup good olive oil
lemon juice to taste
any herbs
Preparation
finely chop red pepper, artichoke hearts,spring onion mix together mix in little dressing(just to coat) refrigerate at least 20 min before serving mix in finely chopped avocado (will brown if chopped too early) add more dressing to taste
can serve alone, on lettuce (will need dressing on lettuce) or on endives as an appetizer
