Hearts Of Palm Avocado And Orange Salad Recipes

BUENOS AIRES HEARTS OF PALM SALAD (RACHAEL RAY)

Buenos Aires Hearts of Palm Salad (Rachael Ray) image

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. I LOVE this recipe!!! I did switch up the dressing a bit by using 2 T oil, 2 T lime juice and 2T orange juice which was perfect for us.

Provided by januarybride

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 ounce) can hearts of palm, thinly sliced
1 tomatoes, thinly sliced
1 avocado, quartered and thinly sliced
1/4 cup extra virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
salt and pepper

Steps:

On a platter, arrange the hearts of palm, tomato and avocado in a single, overlapping layer.
In a small bowl, whisk together the olive oil, orange juice and lime juice; season with salt and pepper.
Drizzle the dressing over the salad.

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, 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.

HEARTS OF PALM, AVOCADO, AND ORANGE SALAD

Hearts of Palm, Avocado, and Orange Salad image

Number Of Ingredients 9

Ingredients

1 (14 1/2-ounce) can heart of palm, drained and thoroughly rinsed
4 cups torn lettuce of choice
1 large orange, peeled with all white pith removed
1 ripe avocado (Hass variety preferred), pitted and peeled
1/4 cup mayonnaise
2 teaspoons unseasoned rice vinegar
1 teaspoon fresh lime juice
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes. Drain well. Cut the spears into rounds about 3/4-inch thick. Set aside. 2. Put the lettuce in a large salad bowl. Add the palm to the salad. Cut the orange into bite-size pieces and add to the bowl along with any juices. Cut the avocado into 1-inch pieces and add to the bowl. 3. Add the mayonnaise, vinegar, lime juice, salt, and pepper. Toss the salad gently to combine the ingredients. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HEARTS OF PALM, AVOCADO, AND ORANGE SALAD

Hearts of Palm, Avocado, and Orange Salad image

Number Of Ingredients 9

Ingredients

1 (14 1/2-ounce) can heart of palm, drained and thoroughly rinsed
4 cups torn lettuce of choice
1 large orange, peeled with all white pith removed
1 ripe avocado (Hass variety preferred), pitted and peeled
1/4 cup mayonnaise
2 teaspoons unseasoned rice vinegar
1 teaspoon fresh lime juice
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes. Drain well. Cut the spears into rounds about 3/4-inch thick. Set aside. 2. Put the lettuce in a large salad bowl. Add the palm to the salad. Cut the orange into bite-size pieces and add to the bowl along with any juices. Cut the avocado into 1-inch pieces and add to the bowl. 3. Add the mayonnaise, vinegar, lime juice, salt, and pepper. Toss the salad gently to combine the ingredients. Serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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