Recipe finder
Costa Rican Hearts of Palm Salad
- Makes: 6 servings
- Start to Finish 25 mins
Ingredients
-
10
cups
torn mixed baby greens (mesclun mix) or torn romaine
-
Avocado Vinaigrette (recipe follows)
-
Salt and ground black pepper
-
1/2
14 -
ounce can
hearts of palm, drained and cut into bite-size pieces (1 cup)
-
2
medium avocados, halved, seeded, peeled, and sliced
-
1
cup
peeled, seeded and chopped papaya
-
2
tablespoons
chopped pitted kalamata or ripe olives
-
2
tablespoons
chopped pitted green Greek olives
Directions
- 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 Vinaigrette
Ingredients
- 1
avocado, halved, seeded, peeled, and cut up
- 3
tablespoons
lime juice
- 1
tablespoon
sherry vinegar
- 1
teaspoon
sugar
- 2/3
cup
canola oil
-
salt
-
fresh ground black pepper
Directions
- 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.
Nutrition Facts
(Costa Rican Hearts of Palm Salad)
Servings Per Recipe 6, sugar (g) 6, cal. (kcal) 405, vit. A (IU) 972, pro. (g) 3, Monosaturated 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