Avocado Hearts of Palm Salad with Parsley Vinaigrette

We all have our favorite ingredients, those that we tend to use again and again. Two of my favorites are avocado and hearts of palm. My fridge is never without at least one avocado; my pantry is never without a jar of hearts of palm. Up until now, however, I had never combined the two. Wow! What an impact it made in this fabulously good and company worthy salad. The combination of the two, along with the peppery red onion, and fabulously tangy dressing made with fresh parsley from my garden makes this a total winner!

Avocado Hearts of Palm Salad with Parsley Vinaigrette

For vinaigrette

1 small garlic clove

1/4 cup fresh parsley

3 tablespoons fresh lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

Few gratings black pepper

1/2 cup good olive oil

For salad

1 14.8-ounce jar Melissa’s Hearts of Palm, drained

4 ripe avocados

1 small red onion, sliced thin

1 large head Romaine lettuce, broken into bite-sized pieces

Make vinaigrette:

Toss all ingredients into a mini food processor, and process or 30 seconds until emulsified. I’m not kidding, if you don’t have a mini food processor, you have to get one. Get this one right here. I use it all the time, and it works beautifully for salad dressings in particular, because once it emulsifies them, they stay that way.

Make salad:

Slice hearts of palm into coins and avocado into cubes and place, with onion, in a large bowl with vinaigrette. Combine gently and mound on top of plates of lettuce.

Serves 6

This post contains affiliate links.