Yesterday's post featured a light, citrusy vinaigrette made of orange juice and champagne vinegar, and as promised, here's a great salad to pair it with. Yes, the vinaigrette is delicious served over just a bed of field greens, but I like to get a little crazy and do a lot more with it. You should too.
Since it's getting warm outside, I decided to pair the vinaigrette with a few of my favorite ingredients that make me think of spring and summer—hearts of palm and avocados. They are both commonly found in Caribbean cuisine, and that's exactly why I like eating them when it's warm out.
Hearts of palm are literally the hearts of some palm trees. Their flavor is very mild, and their texture is interesting and similar to a marinated artichoke heart. The first time I tried them was at a Cuban restaurant in L.A.; they were used as the filling in empanadas. For at least 10 minutes, I was convinced that the soft white filling was fish, but I was eventually convinced that it was in fact a vegetable that would quickly become one of my favorites.
You can try hearts of palm in fritters, salads, and empanadas, and they might even make a good taco filling. And I wonder how they would taste grilled…
Please let me know if you have any good hearts of palm recipes or prep methods that you'd like to share!
Hearts of Palm, Orange, and Avocado Salad
1 14 oz. can hearts of palm, drained
2 avocados
1/2 small red onion, diced
2 Tbsp. cilantro, chopped
1 orange, cut into wedges
Champagne-orange vinaigrette (or another light flavored dressing)
Salt and pepper, to taste
1 head lettuce (romaine, green leaf, or your favorite variety), washed and chopped
•Dice the hearts of palm and avocados then add to a medium mixing bowl with the onion, cilantro, and orange wedges. Add 1/4 to 1/2 cup vinaigrette or another light citrus dressing and gently stir until just combined. Season with salt and pepper.
•Serve over your favorite lettuce.
Makes 4 servings
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Comments ( 4 )
Thanks for your wonderfully written salad recipe. It truly inspires one to become creative in the kitchen,
Posted by Health Seeker | May 17, 2008 3:39 PM
Posted on May 17, 2008 15:39
It is somewhat disaapointing to see you using hearts of palm in this salad. While it is not well-know, the harvesting process for this vegetable requires the cutting of an entire tree to get one heart. Obviously, this is not a particularly sustainable practice! Certainly not a vegetable I'd choose to have as part of my regular diet!
Posted by Anonymous | May 21, 2008 12:34 PM
Posted on May 21, 2008 12:34
Yeah, Amy. What's with the hearts of palm? Jeez. Why do you even work for a pro-tree advocacy group if you're gonna do stuff like that?
Posted by Jack | June 3, 2008 5:02 PM
Posted on June 3, 2008 17:02
This recipe looks absolutely delicious!! I have just started celebrating avocados being back in season in Dominica and love the Caribbean sounding twist of this salad. I'll try it as soon as I can grow some cilantro.
As for the hearts of palm issue I read on wikipedia that there is a palm known as peach palm which produces multiple stems and so that harvesting from it does not kill the trees More sustainable - everyone can be happy :-)
Check my latest blog for avocado info...
http://www.caribbeanlandandproperty.com/living_lifestyles_blog/index.php?/archives/99-A-Cause-for-Celebration!.html
onelove
Terri
Posted by Terri | June 10, 2008 8:45 AM
Posted on June 10, 2008 08:45