Hearts of Palm Salad with Creamy Avocado Dressing

Name: Hearts of Palm Salad with Creamy Avocado Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4 to 6
Ingredients: 1 ripe avocado; 2 tablespoons mayonnaise made with olive oil; Zest and juice of 1 lime; 2 tablespoons extra virgin olive oil, such as Colavita; 2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced in ½-inch thick slices; 2 celery stalks, thinly sliced; 4 scallions, thinly sliced; Kosher salt; Freshly ground black pepper; Butter lettuce leaves or endive leaves; Garnish: pomegranate seeds, chopped flat-leaf parsley

Author:: Jamie Geller
Publish date:: Jan 18, 2017

Buttery hearts of palm combined with creamy and luxurious avocado is a salad made in heaven.

The dressing can be made ahead and refrigerated for about 2 days.

For best results, use a great quality extra virgin olive oil. We love Colavita!

10minDuration
10minPrep Time
4 to 6Servings

Ingredients

1 ripe avocado
2 tablespoons mayonnaise made with olive oil
Zest and juice of 1 lime
2 tablespoons extra virgin olive oil, such as Colavita
2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced in ½-inch thick slices
2 celery stalks, thinly sliced
4 scallions, thinly sliced
Kosher salt
Freshly ground black pepper
Butter lettuce leaves or endive leaves
Garnish: pomegranate seeds, chopped flat-leaf parsley

Preparation

1. Pulse avocado, mayonnaise, lime zest and juice, and evoo in a food processor or blender until it becomes a creamy and a thick puree. Make ahead tip: place in a jar or covered container and store in the refrigerator for up to 2 days.

2. Toss hearts of palm, celery, and scallions together in a bowl and season with salt and pepper.

3. Divide hearts of palm mixture between lettuce cups and drizzle with avocado dressing. Garnish with pomegranate seeds and chopped flat-leaf parsley as desired.

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