Best 2 Seafood Avocado And Hearts Of Palm Salad Recipes

Indulge in a refreshing and vibrant culinary experience with our enticing Seafood, Avocado, and Hearts of Palm Salad. This delectable dish combines the delicate flavors of tender seafood, creamy avocado, and crisp hearts of palm, creating a symphony of textures and flavors that will delight your palate. Served atop a bed of mixed greens, this salad offers a delightful balance of freshness and richness, making it a perfect choice for a light lunch or a vibrant side dish.

Explore our collection of carefully curated recipes that cater to different seafood preferences. Whether you favor the flaky texture of salmon, the succulent taste of shrimp, or the briny notes of calamari, we have a recipe that will tantalize your taste buds. Each recipe provides step-by-step instructions, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen.

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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.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Seafood, Avocado and Hearts of Palm Salad image

Categories Salad Shellfish Tomato No-Cook Quick & Easy Crab Shrimp Avocado Summer Jalapeño Sour Cream Bon Appétit

Yield Serves 12

Number Of Ingredients 15

Ingredients

Dressing
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1/2 cup fresh lime juice
5 green onions, chopped
3 jalapeños, seeded, minced
1 1/4 teaspoons chili powder
3/4 teaspoon dry mustard
Salad
3 7 1/2-ounce cans hearts of palm, drained
3 large tomatoes
3 large avocados, peeled, pitted
Red leaf lettuce leaves
2 1/2 pounds cooked medium shrimp, peeled, deveined
24 cooked crab claws

Steps:

For dressing:
Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
For salad:
Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

Tips:

Choose ripe avocados for a creamy texture and rich flavor.

Use fresh seafood, such as shrimp, crab, or lobster, for the best results.

Hearts of palm add a unique crunchy texture to the salad.

A light vinaigrette dressing is the perfect complement to the seafood and avocado.

Garnish the salad with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Conclusion:

This seafood, avocado, and hearts of palm salad is a delicious and refreshing meal that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at your table. Plus, it's a healthy and nutritious meal that is packed with vitamins, minerals, and antioxidants.