This salad with hearts of palm and avocado is delicious served over lettuce, inside lettuce cups, or alongside tortilla chips as a dip.
Ingredients
- 2 cans whole hearts of palm , 14 ounce
- 1 lime , juiced
- 1.5 teaspoons red wine vinegar
- 0.25 cups extra-virgin olive oil
- 0.5 teaspoons chili powder
- 0.75 teaspoons kosher salt
- 0.5 cups thinly sliced sweet onion
- 0.5 cups chopped red bell pepper
- 0.5 cups matchstick-cut radishes
- 0.33 cups matchstick-cut carrots
- 0.25 cups chopped tomato
- 1 serrano chile pepper , seeded and minced
- 0.25 cups chopped fresh cilantro
- 1 avocado , diced
Instructions
-
1
Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
-
2
Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
-
3
Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.
Nutrition Facts
Per serving
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