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Hearts of Palm, Avocado, and Orange Salad |
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Serves: 4
Print this Recipe
(Ensalada de Palmitos, Aguacate, y Naranja)
Category: Fruit and Vegetable Salads
In the center of small palm trees, there are white edible layers called palmitos (hearts of palm) that are eaten in salads, soups, and other dishes. Although fresh heart of palm is found in Mexico and in Florida where it also grows, canned is more available for the home cook in the United States. Be sure to rinse them well, and then soak them in warm water for a few minutes to remove any "tinny" taste. Hearts of palm with creamy avocado and juicy oranges make a stylish modern salad.
1 (14 1/2-ounce) can hearts of palm, drained and thoroughly rinsed
4 cups torn lettuce of choice
1 large orange, peeled with all white pith removed
1 ripe avocado (Hass variety preferred), pitted and peeled
1/4 cup mayonnaise
2 teaspoons unseasoned rice vinegar
1 teaspoon fresh lime juice
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. Soak the drained hearts of palm in a medium bowl of warm water to cover for about 10 minutes. Drain well. Cut the spears into rounds about 3/4-inch thick. Set aside.
2. Put the lettuce in a large salad bowl. Add the palm to the salad. Cut the orange into bite-size pieces and add to the bowl along with any juices. Cut the avocado into 1-inch pieces and add to the bowl.
3. Add the mayonnaise, vinegar, lime juice, salt, and pepper. Toss the salad gently to combine the ingredients. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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