This salad with hearts of palm and avocado is delicious served over lettuce, inside lettuce cups, or alongside tortilla chips as a dip.
Ingredients
- whole hearts of palm: 2 cans (14 ounce cans, drained)
- lime: 1 piece (juiced)
- ½ teaspoons red wine vinegar: 1 piece
- extra-virgin olive oil: 0.25 cup
- chili powder: 0.5 tsp
- kosher salt: 0.75 tsp
- sweet onion: 0.5 cup (thinly sliced)
- red bell pepper: 0.5 cup (chopped)
- radishes: 0.5 cup (matchstick-cut)
- carrots: 0.33333 cup (matchstick-cut)
- tomato: 0.25 cup (chopped)
- serrano Chili pepper: 1 piece (minced)
- fresh cilantro: 0.25 cup (chopped)
- avocado: 1 piece (diced)
Metric Conversion
Stages of cooking
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Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
-
Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
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Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately. Nicole McLaughlin
