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
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
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