An Argentine recipe: Hearts of Palm and Avocado Salad
Yield: 10 to 12 servings
Prep Time: 20 min
A simple salad with a tangy dressing. The grapefruit sections are paired nicely with the dressing, downplaying the sour flavor that they typically might impart.
2 large heads red leaf lettuce (tear with hands into bite-size pieces)
2 grapefruit, peeled & segmented (cut segments in half if they’re big)
2 (14 ounce) cans hearts of palm, drained & cut into 1/2-inch slices
4 avocados, peeled & chopped (don't chop until ready to serve)
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
3 Tablespoons white wine vinegar
1. Prepare salad: Place lettuce, grapefruit and hearts of palm in a large salad bowl. Cover and chill until ready to serve.
2. Prepare dressing: Combine seasonings, oil and vinegar. Shake or stir thoroughly, and chill until ready to serve.
3. When ready to serve, cut avocados and add to the bowl. Drizzle desired amount of dressing over all and toss lightly.
*Use jarred grapefruit sections to save time.
*Use mandarin oranges in place of grapefruit sections, if desired.
*Add in sliced almonds, if desired.
*If preparing this salad as VEGAN, just make sure the brand of Dijon you are using is considered Vegan. All other ingredients should be okay.