Day 105: Avocado Salad with Hearts of Palm

Chunks of red onion provided color on these plates of greens and green thingsOops.

I didn't know til just now that avocadoes are fruits and hearts of palm are neither fruit nor vegetable but stems, for goodness sake. Oh well: tis green, so qualifies, yes? for a Veggie Venture entry?

This salad was good enough -- though for my box, not unusual or special enough to hang onto for another time. It might have been improved by riper avocadoes - even though these were stored in a paper bag for three days, supposedly, the way to let ripening occur.

The dressing can easily be made in advance, then the salad assembled at the last minute.

AVOCADO SALAD with HEARTS OF PALM
Active time for dressing: 7 minutes
Active time for salad: 10 minutes
Time to table: 20 minutes
Serves 4


Dressing (you'll use about 1/2 to serve 4 people):
1/4 cup fresh cilantro, rinsed and patted dry with a paper towel
1 teaspoon garlic (from a jar!)
Zest from 1 lemon (using a Microplane, if possible)
Juice from 1 1/2 lemons (about 3 tablespoons)
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons olive oil (reduced from 8 tablespoons in the original recipe)

Salad:
Lettuce leaves - leafy green, red leafy, spring mix, etc.
1 - 2 avocadoes, diced (see ALANNA's TIPS)
7 ounces canned hearts of palm, drained
1/2 small red onion, chopped

Dressing: Mix all the ingredients in a blender, food process or with an immersion blender attachment (see ALANNA's TIPS).

Salad: Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

NUTRITION ESTIMATE
Made with 1 avocado, per plate: 137 Cal (64% from Fat, 9% from Protein, 27% from Carb); 3 g Protein; 11 g Tot Fat; 1 g Sat Fat; 10 g Carb; 5 g Fiber; 67 mg Calcium; 3 mg Iron; 311 mg Sodium; 0 mg Cholesterol, Weight Watchers 3 points

Made with 2 avocadoes, per plate: 209 Cal (68% from Fat, 7% from Protein, 24% from Carb); 4 g Protein; 17 g Tot Fat; 2 g Sat Fat; 14 g Carb; 8 g Fiber; 73 mg Calcium; 3 mg Iron; 315 mg Sodium; 0 mg Cholesterol, Weight Watchers 5 points

ALANNA's TIPS
  • I really love my immersion blender, yes, for the 'blending' capabilities but also because it includes a food processor-type attachment which holds 1 1/2 cups, the perfect size for salad dressing and other small jobs.
  • How to dice an avocado: Cut the avocado in half lengthwise, then remove the pit. Cup one half in your palm, then insert a small knife into the flesh, right next to the skin. Move the knife along the skin, slicing the flesh away from the skin and staying as close to the skin as possible. Once you could lift the fruit from the skin, don't yet, first run the knife in criss-cross fashion across the flesh, then lift out the cubes.
  • My nutrition/calorie information source (based on a USDA database) says that California avocadoes have 384 calories per cup, Florida avocadoes 276 calories per cup - a huge difference. Unfortunately, at least my regular supermarkets rarely provide that information. Last summer one did place special emphasis on "lower-fat" avocadoes (that I know now were apparently from Florida) but I haven't seenany information since.
SOURCE
Gourmet Magazine January 1995

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna