Hearts Of Palm Asparagus Coconut Lime Dressing Recipes

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
• Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Steps:

• Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
• Do Ahead:
• Dressing can be made 1 day ahead. Cover and chill.

Steps:

• Combine lettuce, green onions & hearts of palm in a large bowl; mix well.
• Combine remaining ingredients, whisk until well mixed.
• Pour over salad, toss to coat.

Steps:

• Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

Steps:

• In a bowl whisk together mayonnaise and vinegar until smooth. Cut peel and pith from tangerine and, holding fruit over a small bowl (to catch juice) cut sections free from membranes, discarding seeds.
• Rinse and drain hearts of palm and diagonally cut into 3/4-inch-thick slices. Pit and peel avocado and cut into 10inch pieces. Tear arugula into bite-size pieces and add to dressing with tangerine and juice, hearts of palm, and avocado.
• Toss salad to coat with dressing and season with salt and pepper.

Steps:

• Prepare grill for medium-high. Whisk lemon zest, Meyer lemon zest, lemon juice, Meyer lemon juice, mustard, and 1/4 cup oil in a medium bowl to combine; season dressing with salt and pepper (if you don't have Meyer lemons, use regular lemons in their place).
• Place asparagus and spring onions on a rimmed baking sheet and lightly drizzle with oil. Season with salt and pepper; toss to coat. Grill, turning once, until lightly charred and crisp-tender, about 4 minutes. Serve drizzled with dressing.

Steps:

• Snap off the tough ends of the asparagus, and remove scales with a pairing knife or vegetable peeler.
• Blanch asparagus in boiling water for 4 minutes, then submerge in cold water to stop the cooking process. Drain well. Asparagus should be crisp-tender.
• Combine asparagus & drained hearts of palm and place in a heavy duty zip-top bag.
• Combine well the next 4 ingredients, and pour into bag (might want to double your bags so it doesn't leak).
• Marinate vegetables, turning bag occasionally for about 8 hours.
• When ready to serve - add cherry tomatoes and serve in dressing with a slotted spoon.

Steps:

• Wash and spin dry the spinach leaves. Arrange on small platter.
• Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
• Steam or boil carrots until tender-crisp. Don't over-cook!
• Drain hearts of palm and rinse twice. Cut into medium sized slices.
• Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
• Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
• Drizzle over salad until all of it has a light coating.
• Serve immediately.

Steps:

• In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
• Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
• In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

Steps:

• In salad bowl, layer tomatoes, hearts of palm, olives and feta.
• Using a mortar and pestle, mash the basil leaves and salt together. Add the pepper, olive oil and lime juice, mix well.
• Drizzle basil dressing over salad.