Costa Rican Hearts of Palm Salad with California Avocado and Avocado Vinaigrette

INGREDIENTS:5 California avocados, divided
2/3 cup water
¼ cup fresh lime juice
1 ½ Tbsp. sherry vinegar
½ tsp. salt
¼ tsp. freshly ground pepper
2/3 cup canola oil, divided
2 Tbsp. champagne vinegar
12 oz. (1 quart) julienned hearts of palm
4 ½ quarts baby lettuces
as needed, fresh lemon uice
1/3 cup chopped kalamata olives
1/3 cup chopped

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.