Name: Costa Rican Hearts of Palm Salad
Total time: 25 min
Ingredients: 10 cups torn mixed baby greens (mesclun mix) or torn romaine; Avocado Vinaigrette (recipe follows); Salt and ground black pepper; ½ ounce 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

Avocado Vinaigrette

Ingredients

1 avocado, halved, seeded, peeled, and cut up
3 tablespoons lime juice
1 tablespoon sherry vinegar
1 teaspoon sugar
⅔ cup canola oil
salt
fresh ground black pepper

Directions

Avocado Vinaigrette:

Step 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.

Advertisement

11 Extraordinary Outdoor Travel Experiences to Try This Year

Meet Five Midwest Cake Creators (and Try Their Recipes)

The No-Fail Relish Tray Recipe is Here

Costa Rican Hearts of Palm Salad

Gallery

Recipe Summary