Ingredients
- 1 avocado
- 1/2 medium red onion
- 6 canned hearts of palm
- 4-5 tablespoons of olive oil
- 2 tablespoons fresh lemon juice or balsamic vinegar.
- 1/4 to 1/2 teaspoon salt
- Black pepper, to taste
Instructions
- Make the vinaigrette by mixing the oil, lemon juice, balsamic vinegar, salt, and pepper in a small bowl or jar. Adjust seasoning to your taste.Â
- Slice half of the avocado in wedges, and dice the other half.
- Thinly slice the onion.Â
- Slice the hearts of palm.
- Arrange the diced avocados and half the ingredients between two plates.Â
- Drizzle half the dressing among the two. Toss lightly to mix.Â
- Arrange the rest of the sliced avocados, onion, and hearts of palm on top, sprinkle with salt and pepper and drizzle the rest of the dressing, dividing equally.Â
- Or simply put them in a large salad bowl, depending on the number of servings you're making.
- Serve immediately.Â
Notes
- Avocado: it should be cut at the last minute to avoid it turning brown. I recommend Haas avocados but any variety that you like works.Â
- Hearts of palm: buy a good brand as inferior ones tend to add one or two hard stalks in the mix that you won't be able to use.
- Prep Time: 10 minutes
- Category: Salads
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1/3
- Calories: 329
- Sugar: 3 g
- Sodium: 708.2 mg
- Fat: 31 g
- Carbohydrates: 14.3 g
- Fiber: 7.4 g
- Protein: 3.7 g
- Cholesterol: 0 mg