Avocado and Hearts of Palm Salad

http://www.saveur.com/hearts-palm-and-avocado-salad-recipe

 

3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 12 oz. butterhead lettuce, leaves torn
14 cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
14 small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.
Advertisements

Salmon Quinoa Burgers

Healthy Salmon Quinoa Burgers

Shrimp Ceviche and Avocado Salad

Shrimp Ceviche and Avocado Salad

Brussel Sprout Slaw

Coleslaw

  • 1 pound Brussels sprouts
  • ⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
  • ⅓ cup tart dried cherries or cranberries, chopped
  • ⅓ cup finely shredded Parmesan cheese
Honey mustard dressing
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed or minced
  • ¼ teaspoon sea salt

Original Recipe

Cobb Salad

http://smittenkitchen.com/blog/2010/04/classic-cobb-salad/

Serves 4 to 6

Dressing (Heads up: I found I only needed half of this)
3/4 cup canola oil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire
1/4 teaspoon sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped
2 ounces blue cheese, crumbled (we used a Stilton)
6 strips cooked bacon, roughly chopped
3 hard-boiled eggs, peeled and cut into 1/2-inch cubes
2 medium tomatoes, peeled*, seeded, and cut into 1/2-inch cubes
1 boneless skinless chicken breast, cooked and cut into 1/2-inch cubes
1 avocado, peeled, pitted, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Make the dressing: Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Purée the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

Make the salad: On a (very) large platter, combine the iceberg and romaine lettuces along with the watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens in neat rows. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives. Alternatively, toss everything together in a bowl.

Do ahead: Salad dressing keeps, covered and refrigerated, for up to one week. Individual ingredients (except the avocado, which is too prone to browning) can be prepped and chopped, and kept in separate containers in the fridge until you’re ready to assemble the salad. However, no doubt due to sturdiness of 2/3 of the lettuces, I found that the entire assembled salad kept surprisingly well wrapped in plastic in the fridge for a few hours.