APPLE, AVOCADO AND HEARTS OF PALM SALAD
A nice refreshing and original salad that goes well with roasted or grilled chicken or beef brisket.
Provided by Serg
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together. Stir in the chives and set aside.
- Arrange the watercress on individual serving plates. Place apple, avocado, hearts of palm on top. Sprinkle with walnuts and drizzle with dressing.
- Evenly sprinkle dressing over salad and serve.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 19.5 g, Cholesterol 13.9 mg, Fat 40.8 g, Fiber 5.6 g, Protein 4.1 g, SaturatedFat 5.7 g, Sodium 433.5 mg, Sugar 9.8 g
APPLE, AVOCADO, AND HEARTS OF PALM SALAD
I adore this salad! For a dinner party, this could be assembled early in the day and drizzle the dressing on just before serving. Toss the avocado and apples in a little lemon juice to prevent oxidation.
Provided by GinnyP
Categories Apple
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD
Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3
AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE
Categories Salad Blender Onion Vegetable Side No-Cook Vegetarian Quick & Easy Kwanzaa Avocado Healthy Vegan Cilantro Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 12
Steps:
- Make vinaigrette:
- In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
- Make salad:
- Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
- Line 8 salad plates with lettuce leaves and mound avocado mixture on top.
PALM HEART AND SHRIMP SALAD
Each January at Mar del Plata, on the Atlantic coast of Argentina, the Festival of the Fisherman is celebrated with many delectable seafood dishes. This is one introduced at the golf club resort there almost 100 years ago and featured in the Food and Cooking of Argentina.
Provided by Carolyn Haas
Categories Lettuce Salads
Time 15m
Number Of Ingredients 13
Steps:
- 1. DRESSING: Squeeze juice from half of the lemon. Wisk together the lemon juice, mayonnaise, ketchup, Worcestershire sauce, brandy, hot sauce, salt and pepper. Set aside
- 2. SALAD: Peel and slice avocados. Toss them with the lemon juice from the other half.
- 3. Cut palm hearts in slices. Tear lettuce into bite-sized pieces, if using whole bibb lettuces.
- 4. Arrange lettuce on serving plates and top with avocado, palm hearts and shrimp. Drizzle dressing over salad and sprinkle with chopped chives. Garnish with slices of lemon.
HEARTS OF PALM AND AVOCADO SALAD
Steps:
- Place palm and avocado in a large bowl, drizzling lime juice and olive oil over them. Season with paprika, salt, and pepper.
SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD
Categories Salad Shellfish Tomato No-Cook Quick & Easy Crab Shrimp Avocado Summer Jalapeño Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 15
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.
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- Place garlic into a salad bowl and rub into the sides and bottom of bowl. Add the oil to the bowl.
- Rinse dry lettuce and place into the bowl on top of the oil. Toss the lettuce until the oil has coated the leaves.
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- Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended.
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- Wine note: "For this salad, I chose a Wine Spectator 2004 Top 100--Chateau Ste. Michelle Eroica Riesling 2003 [$19]--a wine of superior character and style. It is not like the German-style Rieslings, but has green-apple and apricot flavors that give it a mild sugar finish with almost a caramel taste." --Rosalind Johnson, Divas Uncorked, Massachusetts
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- Once you have removed the chicken from the oven/grill slice the avocado and add it into the salad, mix it all together gently. Squeeze the other half of the lemon over the hot chicken and decided if the meat needs more salt or pepper.
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