Avocado And Hearts Of Palm Chop Chop Salad Recipes

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AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD



AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD image

Categories     Salad     Tomato     Avocado

Number Of Ingredients 16

Ingredients
3 ripe Hass avocados, about 2 pounds, cut in half, pit removed, meat scooped out and cut into bite-sized chunks
1 1/3 cups drained, rinsed and sliced hearts of palm, about 14 ounces
1 cup cooked corn kernels, sliced from 2 large freshly cooked ears of corn or thawed from frozen and cooked
1 cup halved cherry tomatoes, may be left whole, about 6 ounces
1 tablespoon chopped red onion
3 tablespoons raw and hulled pumpkin seeds, lightly toasted
For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
¼ teaspoon brown sugar
¼ teaspoon freshly ground black pepper

Steps:

  • 1. To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using. 2. To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl. 3. In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.

AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)



Avocado & Hearts of Palm Chop Chop Salad Recipe - (4.5/5) image

Provided by Bettybug

Number Of Ingredients 16

Vinaigrette dressing:
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

Steps:

  • To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

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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4.3/5 (6)
Category Salad
Cuisine Mexican
Total Time 15 mins
  • Pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.
  • To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.


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