Avocado Hearts Of Palm Chop Chop Salad Recipe 455 Food

AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)

Steps:

• To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

AVOCADO SALAD WITH HEARTS OF PALM

Steps:

• Dressing:
• Mix all the ingredients in a blender or food processor.
• Salad:.
• Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD

Steps:

• 1. To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using. 2. To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl. 3. In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.

AVOCADO, ARTICHOKE HEARTS AND HEART OF PALM SALAD SERVED IN LETTUCE WRAPS

Steps:

• In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.;

APPLE, AVOCADO, AND HEARTS OF PALM SALAD

Steps:

• In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
• Arrange 3 cups chopped watercress on 6 individual serving plates.
• Evenly top each with the apples, avocado, hearts of palm, and walnuts.
• Evenly sprinkle dressing over salads and serve.

HEARTS OF PALM AND AVOCADO SALAD

Steps:

• Make vinaigrette:.
• In a blender purée garlic and coriander with lime juice, mustard, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
• Make salad:.
• Cut all into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with vinaigrette until combined well.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Steps:

• For dressing:
• Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For salad:
• Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD

Steps:

• To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
• In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

MEXICAN AVOCADO AND HEARTS OF PALM SALAD

Steps:

• Toss all all salad ingredients lightly.
• Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
• Pour dressing over salad.
• Place garnishes over salad and serve.