Jul. 15th, 2013

nverland: (Monthly-July)
[personal profile] nverland
Vermont-Joined the Union 3-4-1791 –Capitol Montpelier

 photo vermont_zps34b35652.jpg

Hearts of Palm and Avocado Salad
This Brazilian-style salad might taste a bit rich—with creamy avocado and a mayonnaise dressing—but it’s really quite healthy.

1 cup yellow cherry tomatoes, halved
1/2 small sweet onion, cut into thin slivers
Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
1 Hass avocado, cut into 1/2-inch pieces
1/4 cup coarsely chopped flat-leaf parsley
1/2 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 tablespoons mayonnaise
2 tablespoons canola oil
Salt
Freshly ground pepper

In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsley. In a small bowl, whisk the lime zest and lime juice with the mayonnaise and oil; season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve right away.

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