Costa Rican Hearts of Palm Salad | Midwest Living
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Costa Rican Hearts of Palm Salad

Costa Rican Hearts of Palm Salad

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  • Makes: 6 servings
  • Start to Finish 25 mins

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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

  1. 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

  1. 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, 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

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