Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad #SundaySupper

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,” our Sunday Supper theme.

Have You Tried Hearts of Palm?

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. We added some diced red onion and poblanos to this hearts of palm, artichoke, avocado and butter lettuce salad, then drizzled it with a simple champagne vinegar and olive oil dressing.

Lighter Recipes for Thanksgiving

If your Thanksgiving table is anything like ours, it’s filled with carbs. Mashed potatoes, stuffing, fruit salad covered in whipped cream and rolls are a given. We eat it all and fall into a post meal coma. Then comes the pies and we do it all again. SO, the Sunday Supper crew figured we could share some lightened up dishes for our holiday table for those who want to make it to 8 PM without lapsing into a deep slumber. This salad would be a marvelous option…of course, we’d still make all the regulars, but I’d save a spot on my plate for a big serving of butter lettuce with all the toppings and tantalizing dressing. And there would be no guilt when I went back for seconds.

Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad

Serves 4 servings     adjust servings

Prep Time 10 mins

Total Time 10 mins

A veggie packed salad with a champagne vinaigrette

Ingredients

• 1 (14-ounce) can small artichoke hearts in water, drained
• 1 (14-ounce) can hearts of palm, cut into medium chunks, drained
• 1/2 English cucumber, thinly sliced
• 1/2 small red onion, finely chopped
• 1/2 poblano pepper, seeded, ribbed, and finely chopped
• 1 head butter lettuce, rinsed, dried and chopped
• 1-2 avocados, cut in large chunks
• 3 tablespoons champagne vinegar
• 3 tablespoons olive oil
• Salt and freshly ground black pepper

Instructions

1. In 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 salad. Carefully mix, taking care not to break up the avocados. Add more salt and pepper to taste if needed.

by Liz Berg

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 349kcal Calories from fat 278
% Daily Value
Total Fat 31g	48%
Saturated Fat 3g	15%
Transfat 1g
Sodium 905mg	38%
Carbohydrate 21g	7%
Dietary Fiber 12g	48%
Sugars 4g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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ADD TO SHOPPING CART PRINT

More Lightened Up recipes from my Sunday Supper friends:

Drinks

• Lightened Up Eggnog by The Redhead Baker

Appetizer or starter

• Gruyere Cheese Puffs by Sustainable Dad
• Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
• Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
• Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
• Spicy Eggplant Dip by Cooking Chat
• Carciofi alla Trapanese by Manu’s Menu
• Fresh Salmon Carpaccio by Food Lust People Love

Main Dishes

• Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
• Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
• Grandma’s Mac n’ Cheese by What Smells So Good?
• Lean Mean Cheeseburger Soup by The Foodie Army Wife
• Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
• Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen

Side Dishes

• Roasted Brussels Sprouts by Brunch with Joy
• Butternut Squash Orzo Pasta by Life Tastes Good
• Quick and Easy Sweet Potato by The Educators’ Spin On It
• Lentil & Mushroom Stuffing by Foxes Love Lemons
• Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
• Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
• Honey Ginger Glazed Carrots by Ruffles & Truffles
• Shrimp Salad with White Wine Vinaigrette by eating in instead
• Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
• Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
• Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
• Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
• Leaner Green Beans by Noshing With The Nolands
• Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
• Horiatki Salata by Peaceful Cooking
• Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
• Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
• Roasted Parsnip and Apple Soup by Curious Cuisiniere

Desserts

• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• Sweet Apple Bites by Mama’s Blissful Bites
• Individual Cheesecakes by Nosh My Way
• Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
• Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
• Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
• Peanut Butter Coconut Mini Bars by Basic N Delicious
• The Blondie Recipe by Wallflour Girl
• Cinnamon Roll Granola Bars by Pies and Plots
• Skinny Ninja Cheesecake by NinjaBaker.com
• Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz

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