Recipe slightly adapted from Gourmet magazine, January 1995 and the
Epicurious.com website. Photo by
This delightful avocado and heats of palm salad recipe and dinner menu were generously
shared with my by Linda Sandberg of Newberg, OR. Linda belongs to a Gourmet
Dinner Group that delights in making wonderful foods that they share together. Check out
Taste of California Dinner (Cioppino Dinner) which includes this recipe.
Salad and Salad Dressing Recipes and
Avocado, Hearts of Palm, and Red Onion Salad
Salad and Salad Dressing,
Hearts of Palm
Yields: 8 serving
Prep time: 10 min
can hearts of palm, drained
4 California firm-ripe
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)
Cilantro Vinaigrette (see recipe below)
Prepare Cilantro Vinaigrette. Set aside until ready to use.
Cut hearts of palm and avocados into 3/4-inch cubes and place in a large bowl. Using a rubber spatula, gently toss with the
sliced onions and the Cilantro Vinaigrette until combined.
Line eight (8) salad plates with the Boston lettuce leaves and mound the avocado mixture on top.
Makes 8 servings.
1/4 cup packed fresh
cilantro leaves, washed and spun dry
3 tablespoons freshly-squeezed
1/2 teaspoon granulated sugar
1/2 cup extra-virgin
In a blender, puree the garlic, cilantro, lemon juice, sugar, and salt. With motor
running, add the olive oil in a slow stream, blending until dressing is emulsified.