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Costa Rican Hearts of Palm Salad
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
Avocado Vinaigrette: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.
