Ingredients
- 8 ounces artichoke hearts, quartered (1 can)
- 4 ounces whole button mushrooms (1 can)
- 8 ounces black olives, Greek super colossal (1 can)
- 8 ounces green olives, Greek (1 jar)
- 4 ounces pimientos (1 jar)
- Dressing
- 1/4 cup vinegar
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon celery seed
- 1 tablespoon fresh parsley, minced
- 2 celery ribs, thinly sliced
- 1 cup onion, finely chopped
- Garnish
- 1 avocado, sliced
How to Make
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Step 1: In a large mixing bowl, combine the artichokes, mushrooms, olives and pimentos and set aside.
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Step 2: Blend all the dressing ingredients.
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Step 3: Pour over the artichoke mixture, mix gently and chill.
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Step 4: Transfer to a serving bowl and garnish with the sliced avocados.
We hope you enjoy this recipe!
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