Avocado and Hearts of Palm Salad

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 298, total fat 22 G., saturated fats 3 G., proteins 8 G., carbohydrates 24 G., fiber 9 G., cholesterol 62 mg, sodium 833 mg, sugar 7 G.

Enjoy the vibrant colors, contrasting textures, and flavorful bouquet of this easy-to-make salad, which makes a great appetizer or side dish for holiday meats. Fresh vegetables pair beautifully with canned ones, and a tart champagne-based vinaigrette adds a zesty touch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup red onion, finely diced
2 large eggs
1 bunch asparagus, tough ends trimmed
1 teaspoon Dijon mustard
2 tablespoons champagne vinegar
1 lime (1 tsp grated zest and juice)
1 teaspoon of sugar
Freshly ground pepper
1/4 cup extra-virgin olive oil
1 head Bibb lettuce, torn into pieces
1 cup diced radish
1 can (400g) canned hearts of palm, drained and thinly sliced
2 cucumbers, seeded and diced
1 cup grape tomatoes, halved
6-8 small ears of corn, diced
2 Hass avocados, diced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, Avocado, eggs, red onion, Bibb lettuce, palm heart, grape tomatoes, radish, Dijon mustard, champagne vinegar

Cooking the dish according to the recipe:

Soak the onion in cold water for 15 minutes.
Meanwhile, hard-boil the eggs: place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let stand for 10 minutes. Transfer with a slotted spoon to a bowl of ice water. Bring the water back to a boil and season with salt. Add the asparagus and cook for 2 minutes. Drain and transfer the asparagus to the ice water.

Prepare the dressing:

In a small bowl, combine the mustard, vinegar, lime zest and juice, and sugar. Season with salt and pepper to taste. Gradually whisk in the olive oil.
Drain the asparagus and chop the stalks. Combine the lettuce leaves, asparagus, radishes, hearts of palm, cucumber, tomatoes, corn, and avocado in a large bowl. Peel and chop the eggs, drain the onions, then add to the salad. Add the dressing and toss. Season with salt and pepper to taste.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Main courses / Side dishes / Salads / Vegetable salads / Salads with eggs / Food Network - recipes