Best 6 Hearts Of Palm And Avocado Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to a culinary journey where flavors dance and textures intertwine! Discover the tantalizing Hearts of Palm and Avocado Salad, a symphony of fresh and vibrant ingredients that will delight your palate. This exquisite salad boasts a harmonious blend of crunchy hearts of palm, creamy avocado, juicy tomatoes, crisp red onions, and a medley of peppery arugula and tender baby spinach. Drizzled with a zesty lemon-tahini dressing, this dish offers a delightful balance of tangy and savory notes.

Indulge in the zesty Lemon-Tahini Dressing recipe, a delightful combination of tangy lemon juice, creamy tahini, aromatic garlic, and a hint of cumin. With its velvety texture and vibrant flavor, this dressing elevates the salad to a new level of deliciousness.

For those seeking a vegan twist, the Vegan Lemon-Tahini Dressing recipe provides a delectable alternative. Crafted with creamy almond butter and tangy lemon juice, this dressing offers a rich and flavorful experience that complements the salad perfectly.

Explore the simplicity of the Hearts of Palm and Avocado Salad recipe, where fresh ingredients shine. Learn how to select the ripest avocados and hearts of palm, ensuring the best flavor and texture in every bite. Discover techniques for achieving the perfect balance of flavors, and elevate your culinary skills with this easy-to-follow recipe.

Enhance your culinary repertoire with the Vegan Lemon-Tahini Dressing recipe, a versatile condiment that pairs beautifully not only with salads but also as a dip for vegetables or a marinade for grilled tofu. With its creamy texture and tangy flavor, this dressing adds a touch of magic to any dish.

Prepare to embark on a culinary adventure as you explore the Hearts of Palm and Avocado Salad and its accompanying dressing recipes. Delight your taste buds and impress your friends and family with this delectable dish that showcases the beauty of fresh and flavorful ingredients.

Let's cook with our recipes!

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.

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

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, 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.;

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

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.

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO



Tropical Hearts of Palm Salad with Mango and Avocado image

Simple salad; quick, easy and a nice change from the conventional.

Provided by stephanie boyer

Categories     Salad     Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds
1 mango - peeled, seeded, and diced
1 avocado, diced
¾ cup watercress
⅓ onion, sliced
1 tablespoon chopped cilantro
¼ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

  • Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
  • Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g

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.

Tips:

  • Choose ripe avocados: Ripe avocados are creamier and have a richer flavor. To check if an avocado is ripe, gently squeeze it. It should yield to gentle pressure.
  • Use fresh lemon juice: Fresh lemon juice adds a bright, tangy flavor to the salad. Bottled lemon juice can be used in a pinch, but it will not have the same fresh flavor.
  • Don't overcook the hearts of palm: Hearts of palm should be cooked until they are tender, but not mushy. Overcooked hearts of palm will be tough and chewy.
  • Add some chopped fresh herbs: Chopped fresh herbs, such as cilantro, parsley, or basil, can add a pop of color and flavor to the salad.
  • Serve immediately: This salad is best served immediately after it is made. The avocado will start to brown if it is left in the salad for too long.

Conclusion:

This hearts of palm and avocado salad is a light, refreshing, and flavorful dish that is perfect for a summer lunch or dinner. It is easy to make and can be customized to your liking. Add some chopped fresh herbs, grilled shrimp, or roasted chicken to make it a more substantial meal.

Related Topics