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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, sugar (g) 6, cal. (kcal) 405, vit. A (IU) 972, pro. (g) 3, Monounsaturated fat (g) 23, sat. fat (g) 4, fiber (g) 8, Polyunsaturated fat (g) 9, iron (mg) 1, calcium (mg) 50, Potassium (mg) 713, vit. C (mg) 47, Fat, total (g) 38, carb. (g) 17, Thiamin (mg) 0, Niacin (mg) 2, Riboflavin (mg) 0, sodium (mg) 344, Folate (µg) 125, Pyridoxine (Vit. B6) (mg) 0