Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad
This Hearts of Palm, Artichoke, Avocado, and Butter Lettuce Salad is not light on flavor, but would be the perfect dish to “Lighten Up Your Holiday Table.”
Using Boston Bibb Lettuce as a base offers soft, buttery leaves as the foundation.
Why You Must Make
- When my sister was in town, she raved about the Vaca Frita she had made earlier in the month. Whenever I get together with my sisters, we are bound to cook. We decided that Cuban beef would be our dinner, and searched for a salad to complement it. Maddy spotted some hearts of palm in my pantry so we knew those had to be part of the deal.
- The additions of diced red onion, tomatoes, avocadoes, and poblanos to bibb lettuce salad added more flavors and textures. Then a drizzle of a simple champagne vinegar and olive oil dressing pulled it all together.
- It’s always nice to have a lighter dish on the menu to make up for more caloric sides and desserts.
- Kitchen Staples – Olive Oil, Salt, Freshly Ground Black Pepper
- Small Artichoke Hearts – 14-ounce can, in water, drained
- Hearts of Palm – 14-ounce can, drained and sliced into bite-sized chunks
- English Cucumber – Thinly sliced. If you use a standard cucumber, you may want to peel it.
- Small Red Onion – Finely chopped. Add to taste.
- Poblano Pepper – Use half the pepper. Seeded, ribbed, and finely chopped. Use more or less to taste.
- Grape or Cherry Tomatoes – Slice in half
- Butter Lettuce – 1-2 heads, rinsed, dried, and chopped or torn into bite-sized pieces.
- Avocados – Cut in large chunks right before serving to minimize oxidation (browning).
- Champagne Vinegar – A mild vinegar made of Chardonnay and Pinot Noir grapes. It’s terrific for salad dressing.
- Wash and dry your lettuce ahead of time. You’ll want the leaves to dry thoroughly so the salad dressing will stick.
- Make sure everything is cut into bite-sized pieces. If your cucumbers are large, the slices may need to be cut in halves or quarters. It’s easier to eat cherry and grape tomatoes if they’re cut in half, too.
- Wait to cut your avocados until just before serving. They will darken when exposed to air. They’ll taste fine, but won’t look as attractive. If you have to make the salad ahead of time, you can toss the avocado chunks in some of the dressing to prevent oxidation. The vinegar will minimize discoloration and the oil will help block the fruit from oxygen exposure.
- To emulsify your salad dressing (making it homogeneous so it doesn’t separate), drizzle the olive oil in last, whisking constantly.
Frequently Asked Questions
Other good lettuce varieties to use instead of Bibb or Boston lettuce include Iceberg, Romaine, or any loose lettuce variety. Even baby spinach would be tasty.
Hearts of palm are the edible centers of the cabbage palm tree, which is Florida’s state tree. They look like white asparagus and the flavor is similar to that of an artichoke heart. They’re mainly available canned unless you live in Florida where you can obtain them fresh.
Keep salad leftovers in an airtight container and refrigerate them as soon as you’re done eating.
Once the salad dressing is added, the lettuce will wilt and the leftovers won’t be as tasty as a freshly tossed salad. It can be safely stored in an airtight container in the refrigerator for 3-4 days. If you make more salad than you can eat in one sitting, consider only adding salad dressing to the amount you can eat.
If your salad contains perishable ingredients like meat or cheeses and has been left out at room temperature for more than 2 hours, the leftovers should be thrown away since there is a chance of food a food-borne illness.
You May Also Like
- Tomato Salad with Hearts of Palm, Olives and Feta from Kalyn’s Kitchen
- Cold Beet Salad
- Best Caesar Salad Recipe
- Spinach Almond and Berries Salad
- Holiday Lettuce Salad
- More of the Best Salad Recipes
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- 1 (14-ounce) can of small artichoke hearts in water, drained
- 1 (14-ounce) can of hearts of palm, cut into medium chunks, drained
- ½ English cucumber, thinly sliced
- ½ small red onion, finely chopped
- ½ poblano pepper, seeded, ribbed, and finely chopped
- 1-2 heads of butter lettuce, rinsed, dried, and chopped
- 1-2 avocados, cut into large chunks
- 3 tablespoons champagne vinegar
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- n a large bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and lettuce.
- Add the avocado.
- Whisk together vinegar and olive oil. Add a good pinch of salt and pepper to the dressing and drizzle over the salad.
- Carefully mix, taking care not to break up the avocados. Add more salt and pepper to taste if needed.
To minimize the browning of the avocado cubes, cut and add to the salad right before adding the salad dressing.
Amount Per Serving: Calories: 272Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 126mgCarbohydrates: 13gFiber: 8gSugar: 2gProtein: 3g
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