Hearts of Palm & Avocado Salad


Chef Rosa's delicious salad goes great alongside her black bean soup!

Hearts of Palm & Avocado Salad


For the salad:

3 small heads Boston lettuce
2 avocados- pitted
1/2 cup red onion- thinly sliced
1 can of hearts of palm, drained, cut crosswise
1/3 cup of toasted pumpkin seeds (pepitas)

For the dressing:

6 tablespoons olive oil
5 tablespoons fresh lime juice
1 tablespoons cilantro, minced
1 teaspoon jalapeño, minced
1/2 teaspoon salt
1/4 teaspoon pepper


Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges. Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, onions, and hearts of palm . Finish with the dressing and sprinkle with pumpkin seeds.


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