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Costa Rican Hearts of Palm Salad
- Makes: 6 servings
- Start to Finish
torn mixed baby greens (mesclun mix) or torn romaine
Avocado Vinaigrette (recipe follows)
Salt and ground black pepper
hearts of palm, drained and cut into bite-size pieces (1 cup)
medium avocados, halved, seeded, peeled, and sliced
peeled, seeded and chopped papaya
chopped pitted kalamata or ripe olives
chopped pitted green Greek olives
Divide mesclun among 6 salad plates. Top with hearts of palm, avocados, and papaya. Sprinkle the olives. Drizzle with some of the Avocado Vinaigrette. Pass remaining vinaigrette. Makes 6 servings.
avocado, halved, seeded, peeled, and cut up
fresh ground black pepper
- In a food processor or blender, combine avocado, lime juice, sherry vinegar, and sugar. Cover and process or blend until combined. With processor or blender running, slowly add canola oil in a steady stream until mixture is thickened. Season with salt and freshly ground black pepper. Serve immediately or cover and store in refrigerator for up to 5 days. Makes about 1 cup.
(Costa Rican Hearts of Palm Salad)
Servings Per Recipe 6, cal. (kcal) 405, pro. (g) 3, vit. A (IU) 972, sugar (g) 6, Polyunsaturated fat (g) 9, fiber (g) 8, sat. fat (g) 4, Monounsaturated fat (g) 23, iron (mg) 1, Potassium (mg) 713, calcium (mg) 50, sodium (mg) 344, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 125, Riboflavin (mg) 0, Niacin (mg) 2, vit. C (mg) 47, carb. (g) 17, Thiamin (mg) 0, Fat, total (g) 38