Recipe slightly adapted from Gourmet magazine, January 1995 and the
Epicurious.com website. Photo by
FoodNetwork.com.
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.
More delicious
Salad and Salad Dressing Recipes and
Avocado Recipes.
Avocado, Hearts of Palm, and Red Onion Salad
Recipe Type:
Salad and Salad Dressing,
Avocados,
Onion,
Hearts of Palm
Yields: 8 serving
Prep time: 10 min
Ingredients:
1 (14-ounce)
can hearts of palm, drained
4 California firm-ripe
avocados
1 small red onion, sliced thin
Boston lettuce leaves (from about 2 heads)
Cilantro Vinaigrette (see recipe below)
Preparation:
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.
Cilantro Vinaigrette:
1 small
garlic clove
1/4 cup packed fresh
cilantro leaves, washed and spun dry
3 tablespoons freshly-squeezed
lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon
salt
1/2 cup extra-virgin
olive oil
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.
