Hearts of Palm and Avocado Salad
A simple salad with a tangy dressing. The grapefruit sections are paired nicely with the dressing, downplaying the sour flavor that they typically might impart.
Servings: 12 servings
Ingredients
DRESSING:
- ⅔ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon paprika
- ¼ teaspoon black pepper
SALAD:
- 2 large heads red leaf lettuce, rinsed and dried (tear with hands into bite-size pieces)
- 2 whole grapefruit, peeled and segmented (cut segments in half if they’re big)
- Two 14-ounce cans hearts of palm, drained and cut into ½-inch slices
- 4 medium avocados, peeled and chopped (don't chop until ready to serve)
Instructions
MAKE THE DRESSING:
- In a shaker jar, Combine the oil and vinegar with the seasonings. Shake or whisk thoroughly, and chill until ready to serve.
ASSEMBLE THE SALAD:
- To a large salad bowl, addd the lettuce, grapefruit and hearts of palm. Cover and chill until ready to serve.
- When ready to serve, cut the avocados and add to the bowl. Drizzle the desired amount of dressing over all and toss lightly.
Notes
- You can use jarred grapefruit sections to save time.
- Use mandarin oranges in place of grapefruit sections, if desired.
- Add in sliced almonds, if desired.
- If preparing this salad as VEGAN or GLUTEN FREE, just make sure the brand of Dijon you are using is considered Vegan or GF. All other ingredients should be okay.
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 22g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 221mg | Potassium: 1098mg | Fiber: 6g | Sugar: 10g | Vitamin A: 4657IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 2mg