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

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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, 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

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