One of my favorite things about the world of food blogs is being inspired by other people’s recipes – and then tweaking them out and making it your own. While I was in the midst of my
starvation diet juice cleanse, I came across a recipe on Kalyn’s Kitchen that really jumped out at me. I am a sucker for anything with hearts of palm in them…and the combination of heart of palm and avocado was too much to resist. As soon as I was sprung from food jail, I was going to make this dish.
Sure enough, I used her recipe to break my fast. I stayed pretty true to her recipe, although I did make two changes. I omitted the pine nuts because it did not call for them to be toasted & I’m not a big fan of them just plain. I bet they do add a slight crunch to the dish. I topped my salad with shrimp I sauteed in lemon, good EVOO, oregano, and red chili flakes and then let cool. This was DELICIOUS! A great summer entree salad…or do it without the shrimp as a great warm weather side. Thanks, Kalyn!
Rich Salad with Hearts of Palm and Avocado – originally posted at Kalyn’s Kitchen
1 head Boston lettuce washed if necessary
1 cup sliced hearts of palm
2 tbsp. pine nuts
2 tbsp. fresh lemon juice
2 tbsp. extra virgin olive oil – use your best quality oil here
1 tsp. Worcestershire sauce
1/2 tsp. lemon zest
Salt and pepper to taste
Slice hearts of palm and put into bowl. Dice avocado and add to hearts of palm, pour over 2 tbsp. of dressing and toss. Coarsely chop lettuce and arrange on individual plates. Arrange avocado/heart of palm mixture over lettuce. Dress with additional 1 tbsp. dressing on each salad, sprinkle with pine nuts, and serve.