Hearts of Palm, Cabbage and Avocado Salad

Contains:  Nightshades.  Is:  Quick and easy, gluten-free, vegetarian, paleo, Whole30.

This recipe is inspired by something found from Food and Wine, although I’ve changed the dressing.  I also added cabbage, and diddled with concentrations.

The Inspiration Recipe is HERE.

I was originally planning to make this for my culinary group a couple months ago – we were going to meet in person but suddenly it turned into Zoom. But I could not find the hearts of palm, searching high and low through three supermarkets!  I ordered what I have now, but too late for the Culinary Group, for which I made something else.  (Theme had been “Hearts”, interpret any way you wanted.)

So, here we are – finally, Hearts of Palm, Cabbage and Avocado Salad!  PS, the original salad dressing for this dish is here… It is a creamy avo-based vegan dressing.

Prep Time:  15 minutes.
Cook Time: RAW!!  (ie, no cooking!)
Rest Time:  None.
Serves:  4-6.  Scale up as needed.
Leftovers?:  Avo goes brown fast, so not much time for that. 

Hearts of Palm and Avocado Salad

INGREDIENTS:

• Coarsely shredded cabbage as a base
• 1 cup cherry tomatoes, halved   Or 1 cup grape tomatoes, as is. 
• 1/2 small sweet red onion, cut into thin slivers
• Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
• 1 avocado, cut into 1/2-inch pieces
•  A sprinkling or more (to your taste)  of coarsely chopped flat-leaf parsley and/or cilantro (coriander leaf)
• 1/2 teaspoon finely grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons mayonnaise
• 2 tablespoons extra vrgin olive oil
• Salt and fresh-ground pepper

METHOD:

In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, & avocado.  Place over the cabbage.   Add cilantro or parsley as garnish.  In a small bowl, mix the lime zest and lime juice with the mayonnaise and oil; season the dressing with salt and pepper. Pour the dressing over the salad and serve immediately.

Shared with:

Fiesta Friday.

What’s for Dinner:  Sunday Link Up.

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