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Avocado and Hearts of Palm Salad

Mexavocado2

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prepare
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24
serves

INGREDIENTS

6 avocados from Mexico
1 cup lemon or lime juice
8 cups thinly sliced Costa Rican hearts of palm
2 cups diced ripe papaya, divided
3/4 cup canola oil, divided
1/8 cup rice wine vinegar
3 cups tomato concassé
3/4 cup diced red onion
1/4 cup diced jalapeño pepper
1/4 cup chopped cilantro
1/4 cup sherry vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup avocado vinaigrette

INSTRUCTIONS

  1. 1
    Peel avocados and cut into quarters. Cut each quarter into 3 equal slices. Gently brush or toss avocado slices with lemon or lime juice so as to prevent browning. Drain and set aside.
  2. 2
    In a large bowl, combine the hearts of palm, 1/2 cup of the papaya, 1/2 cup of the canola oil and rice wine vinegar. Season with salt and pepper and set aside.
  3. 3
    In another large bowl, combine tomato, red onion, jalapeño pepper, cilantro, sherry vinegar and remaining 1/4 cup of the canola oil. Season with salt and pepper. Gently fold together the hearts of palm mixture and tomato mixtures.
  4. 4
    To serve, arrange three avocado slices near the outer edge of a plate. Place hearts of palm-tomato mixture in the center. Sprinkle the remaining diced papaya around the salad and drizzle Avocado Vinaigrette over and around the salad.

notes

Author: Adapted from Randy Zweiban, Province, Chicago

ChefEugene

ChefEugene
Aug 16, 2011 04:50 CDT

Tomato based salads for personal tastes cause heartburn...for my diet-conscious patrons this is quite lovely especially the avocado from Mexico. I would be seriously inclined to add Shrimp as a side to this dish.

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