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Avocado and Hearts of Palm Salad

Where we first encountered this salad or how we settled on this mix is a story lost in the mists of time. We don't really remember a time when this was not one of our favorites.

Two quick notes on ingredients. First, because most grocery store avocados have a very small window between "not ripe" and "over-ripe," you need to have this recipe in mind several days in advance of actually using it. Second, a small but significant percentage of the hearts of palm stalks you will encounter need to be discarded. You'll know that you have found a bad one if, when you slice a stalk, it feels tough or woody. Just toss it and move on.

6 hearts of palm stalks, drained 4 plum tomatoes
1 T. red wine vinegar 2 t. fresh basil or tarragon, finely chopped
salt and freshly ground black pepper to taste 3 T. olive oil
2 ripe avocados, peeled, halved, and seeded romaine or red lettuce leaves
  1. Slice the hearts of palm stalks in 1/4 inch rounds. Slice tomatoes, lengthwise, then 1/4 inch half rounds.

  2. Mix the vinegar, herbs, and spices. Add the olive oil in a slow drizzle while whisking to complete the vinaigrette. Toss the hearts of palm mix with the dressing.

  3. Arrange the avocado halves atop the greens; then ladle the hearts of palm mix over the avocados and serve.

4 servings   
 
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