Artichoke Salad with Sunflower Seed Dressing
Ensalada de Alcachofas con Pepitas
Fresh artichokes are not a traditional part of the Mexican kitchen, but canned artichokes are popular in urban areas and are often marinated or added to salads.
Ingredients
- Makes 4 servings
- 1 9-ounce package frozen artichoke hearts or 1 (14-ounce) can
- ⅓ cup packed fresh flat-leaf parsley
- 1 medium garlic clove chopped
- 1 serrano chile chopped with seeds
- 2 tablespoons salted dry-roasted sunflower seeds
- 2 tablespoons fresh lime juice
- ¼ cup olive oil
- 1 head iceberg lettuce torn into bite-size pieces
- 1 medium tomato coarsely chopped
Instructions
- Cook the artichoke hearts according to the package directions, or use rinsed and drained canned artichoke hearts.
- Quarter the artichokes and set aside.
- Put the parsley, garlic, serrano, sunflower seeds, lime juice, and olive oil in a blender and purée until nearly smooth with some texture.
- Reserve in the blender.
- Put the lettuce, tomato, and artichoke hearts in a large bowl.
- Add the dressing and toss gently to coat with the dressing.
- Refrigerate for at least an hour.
Notes / Tips / Wine Advice:
Serve cold