When you read a recipe where all ingredients are ones that you absolutely love, you must make it. I found this Avocado–Hearts of Palm Salad in Health magazine and had to try it ASAP. And, it could not be easier to put together.
1 tablespoon extra-virgin olive oil
1 teaspoon lime zest
1 tablespoon lime juice
1 clove garlic, minced
1/4 teaspoon kosher salt
1 large ripe avocado, cut into 1/2-inch cubes
1/2 cup drained, coarsely chopped canned hearts of palm (about half a 15-oz. can) — I used more than half a huge jar from Costco
3 tablespoons finely chopped cilantro
2 scallions, white and light green parts only, thinly sliced (about 1/4 cup)
1. In a small bowl, whisk together oil, lime zest and juice, garlic and salt until combined.
2. In a medium bowl, combine avocado, hearts of palm, cilantro and scallions. Pour dressing over avocado mixture and gently fold together. Season with additional salt, if desired.
This was just so good. Definitely needs that salt. So fresh, so delicious. I ended up making it two days in a row for appetizers. Served it with crackers.