Avacado And Hearts Of Palm Salad Recipes

APPLE, AVOCADO AND HEARTS OF PALM SALAD

Apple, Avocado and Hearts of Palm Salad image

A nice refreshing and original salad that goes well with roasted or grilled chicken or beef brisket.

Provided by Serg

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
¼ cup ketchup
1 tablespoon white sugar
1 lemon, juiced
¼ teaspoon paprika
1 pinch ground black pepper
2 tablespoons chopped fresh chives
3 cups mixed salad greens
1 avocado - pitted, peeled, and cubed
2 Granny Smith apples - peeled, cored and sliced thin
½ cup coarsely chopped walnuts
1 cup sliced hearts of palm

Steps:

In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
Evenly sprinkle dressing over salad and serve.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 19.5 g, Cholesterol 13.9 mg, Fat 40.8 g, Fiber 5.6 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 433.5 mg, Sugar 9.8 g

HEARTS OF PALM AND AVOCADO SALAD

Hearts of Palm and Avocado Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 cans hearts of palm or 4 to 6 ounces fresh hearts of palm, cut into 1/2-inch rounds
6 avocados, peeled and cut into 1/2-inch slices
Juice of 2 limes
2 tablespoons olive oil
1 tablespoons paprika
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)

Steps:

Place palm and avocado in a large bowl, drizzling lime juice and olive oil over them. Season with paprika, salt, and pepper.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD

Avocado, Shrimp, and Hearts of Palm Salad image

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

Provided by ellie_

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

APPLE, AVOCADO, AND HEARTS OF PALM SALAD

Apple, Avocado, and Hearts of Palm Salad image

I adore this salad! For a dinner party, this could be assembled early in the day and drizzle the dressing on just before serving. Toss the avocado and apples in a little lemon juice to prevent oxidation.

Provided by GinnyP

Categories Apple

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup ketchup
1 tablespoon sugar
2 tablespoons fresh lemon juice
1/4 teaspoon paprika
1 pinch ground pepper
2 tablespoons fresh chives, chopped
3 cups watercress, chopped
2 granny smith apples, peeled,cored,and sliced thin
1 avocado, peeled and chopped
1 cup sliced hearts of palm
1/2 cup chopped walnuts

Steps:

In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
Arrange 3 cups chopped watercress on 6 individual serving plates.
Evenly top each with the apples, avocado, hearts of palm, and walnuts.
Evenly sprinkle dressing over salads and serve.

AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE

Avocado, Hearts of Palm, and Red Onion Salad with Coriander Vinaigrette image

Categories Salad Blender Onion Vegetable Side No-Cook Vegetarian Quick & Easy Kwanzaa Avocado Healthy Vegan Cilantro Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 12

Ingredients

For vinaigrette
1 small garlic clove
1/4 cup fresh coriander
3 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup olive oil
For salad
a 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)

Steps:

Make vinaigrette:
In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
Make salad:
Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

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

Ingredients

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.

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