Hearts of Palm and Avocado Salad

Hearts of Palm and Avocado Salad

How to Make Hearts of Palm Salad
"The hearts of palm absorb the flavor of the vinaigrette beautifully," says culinary expert Nicole McLaughlin (a.k.a. NicoleMcMom). "Combined with all those crunchy veggies, it creates the perfect bite." You'll find the detailed recipe below, but here are some tips straight from Nicole:

Hearts of palm have a mild taste, making them ideal for absorbing the flavors you pair them with. In this recipe, Nicole uses them to mimic the essence of a crab salad.
Since hearts of palm strips are delicate, handle them gently to maintain their shape and texture. Fold them in carefully at the end.
For serving, place the hearts of palm salad over a bed of lettuce. Nicole prefers butter lettuce but recommends using whatever you have on hand. For a heartier twist, chop the hearts of palm a bit smaller and serve with tortilla chips.
How to Store Hearts of Palm Salad
This crisp and flavorful hearts of palm salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to two days.

Ingredients

• 2 (14 ounce) cans whole hearts of palm, drained
• 1 lime, juiced
• 1 ½ teaspoons red wine vinegar
• ¼ cup extra-virgin olive oil
• ½ teaspoon chili powder
• ¾ teaspoon kosher salt
• ½ cup thinly sliced sweet onion
• ½ cup chopped red bell pepper
• ½ cup matchstick-cut radishes
• ⅓ cup matchstick-cut carrots
• ¼ cup chopped tomato
• 1 serrano chile pepper, seeded and minced
• ¼ cup chopped fresh cilantro
• 1 avocado, diced

Directions

1. Step 1
2. Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
4. Step 2
5. Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
7. Step 3
8. Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.