Avocado Asparagus And Hearts Of Palm Salad Recipes

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AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS



Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps image

Provided by Ingrid Hoffmann

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 (14-ounce) can small artichoke hearts in water, drained
1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
Salt and freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

Steps:

  • In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD



Avocado, Asparagus, and Hearts of Palm Salad image

Categories     Salad     Asparagus     Avocado     Boil

Yield makes 6 to 8 servings

Number Of Ingredients 13

1 pound asparagus, trimmed and cut into 1-inch pieces
1 (14-ounce) can hearts of palm, drained, rinsed, and cut into 1/2-inch pieces
About 12 cherry tomatoes, halved
2 green onions (white and light green parts only), thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil
2 avocados, halved, peeled, pitted, and diced
1/4 cup pine nuts, toasted

Steps:

  • In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
  • Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
  • In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

MEXICAN AVOCADO AND HEARTS OF PALM SALAD



Mexican Avocado and Hearts of Palm Salad image

Make and share this Mexican Avocado and Hearts of Palm Salad recipe from Food.com.

Provided by Pesto lover

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

3 Hass avocadoes, cut into 1-inch cubes
1 (14 ounce) can hearts of palm, rinsed well and sliced 1-inch thick
1 cup fresh corn, cut off cob, cooked and cooled (or roasted corn)
1 cup cherry tomatoes, halved
2 tablespoons diced red onions
3 tablespoons pumpkin seeds, toasted (pepitas)
2 radishes, sliced
2 tablespoons cilantro, chopped
2 teaspoons apple cider vinegar
1 tablespoon lime juice
1/3 teaspoon Mexican oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/4 cup olive oil

Steps:

  • Toss all all salad ingredients lightly.
  • Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
  • Pour dressing over salad.
  • Place garnishes over salad and serve.

Nutrition Facts : Calories 396.8, Fat 33.4, SaturatedFat 4.8, Sodium 731.5, Carbohydrate 24.2, Fiber 11.4, Sugar 3.2, Protein 8

AVOCADO SALAD WITH HEARTS OF PALM



Avocado Salad With Hearts of Palm image

A nice salad adapted from Veggie Ventures. If you have never had hearts of palm, they are very good! The dressing makes more than enough to feed 4.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh cilantro, rinsed and patted dry with a paper towel
1 teaspoon garlic, minced
1 lemon, zest of
1/2 lemon, juice of
1/2 teaspoon sugar
1/4 teaspoon salt
4 tablespoons olive oil
lettuce (green leafy, red, spinach, iceberg, romaine-your choice)
1 -2 avocado, diced
7 ounces canned hearts of palm, drained
1/2 small red onion, chopped

Steps:

  • Dressing:
  • Mix all the ingredients in a blender or food processor.
  • Salad:.
  • Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

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