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Avocado Salad with Hearts of Palm and Onion

  • One 14 oz. can of hearts of palm, drained
  • 4 firm, ripe avocados
  • 1 medium red onion, thin slices
Vinaigrette Recipe:
  • 1 small garlic clove, peeled
  • 1/4 cup fresh coriander (or flatleaf parsley)
  • 3d tbsp. lemon juice (freshly squeezed, if possible)
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1/2 cup olive oil
In a blender, puree garlic, coriander (or parsley) together with lemon juice, sugar and salt. With motor running, drizzle in oil, blending until emulsified.

Cut hearts of palm and peeled avocado into 3/4" cubes and place in a large bowl. Toss gently with onion slices and prepared vinaigrette. Serve immediately.