MEXICAN AVOCADO AND HEARTS OF PALM SALAD
Make and share this Mexican Avocado and Hearts of Palm Salad recipe from Food.com.
Provided by Pesto lover
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss all all salad ingredients lightly.
- Place all dressing ingredients in a small jar, cover and shake very well for about 30 seconds.
- Pour dressing over salad.
- Place garnishes over salad and serve.
Nutrition Facts : Calories 396.8, Fat 33.4, SaturatedFat 4.8, Sodium 731.5, Carbohydrate 24.2, Fiber 11.4, Sugar 3.2, Protein 8
LEMONY HEARTS OF PALM SALAD
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
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
Nutrition Facts : Calories 130 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 462 milligrams, Carbohydrate 7 grams, Fiber 3 grams, Protein 3 grams, Sugar 2 grams
TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO
Simple salad; quick, easy and a nice change from the conventional.
Provided by stephanie boyer
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
- Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g
HEARTS OF PALM SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 10
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.
GREEK SALAD WITH HEARTS OF PALM AND AVOCADO
This is a fantastic salad from the Houston Junior League Cookbook, Stop and Smell the Rosemary. It is great as a meatless dinner, or served at a brunch or dinner party. Enjoy!
Provided by CarolAnn
Categories Greek
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine lemon juice, herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl.
- Whisk in olive oil and set aside.
- Toss all lettuce in a large salad bowl.
- Add olives, hearts of palm, avocado and feta.
- Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 467.6, Fat 45.7, SaturatedFat 8.2, Cholesterol 13.4, Sodium 793.5, Carbohydrate 12.8, Fiber 6.6, Sugar 3, Protein 6.3
HEARTS OF PALM, AVOCADO, AND ORANGE SALAD
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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- Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended.
- Toss spinach with 1/4 cup dressing; divide evenly among 4 serving plates. Top evenly with shrimp, hearts of palm, avocado, and tomato wedges. Drizzle salads evenly with remaining dressing.
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