Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    AVOCADO AND ARTICHOKE SALAD     

   Ingredients :
 
12 artichoke hearts
Juice of 1 lemon
3 medium size avocado
3 medium size cucumbers
1 lettuce
1/3 cup oil
1 tablespoon lemon juice
1 ½ teaspoon basil, chopped
1 teaspoon sugar
2 hardboiled eggs, finely chopped
Salt
Pepper

   Preparation:

Cook artichoke hearts in water with lemon juice until tender. Cut hearts in slices. Peel cucumbers and avocados and cut in slices. Carefully toss all three. Season with salt and pepper.

Combine lemon juice, basil, sugar, salt and pepper and add oil while stirring, to make the dressing. Refrigerate for 1 hour.

Serve salad over a bed of lettuce and drizzle with the vinaigrette. Sprinkle egg on top.
        6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved