Stuffed Avocados With Hearts Of Palm And Artichoke Salad
From mystic_river1 14 years agoIngredients
- Ingredients shopping list
- 1 1/3 cups) hearts of palm, drained, rinsed and sliced shopping list
- 14 ounces (1 1/2 cups) artichoke hearts, drained, rinsed and sliced shopping list
- 2 tablespoons chopped red onion shopping list
- 4 tablespoons chopped red bell pepper shopping list
- 1 tablespoon chopped parsley leaves shopping list
- 2 tablespoons tarragon vinegar shopping list
- 3/4 teaspoon kosher or sea salt, or more to taste shopping list
- 1/4 teaspoon sugar, or more to taste shopping list
- 1/4 teaspoon black pepper, ground, or more to taste shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons safflower or vegetable oil shopping list
- 3 ripe Haas avocados, halved and seeded just before stuffing shopping list
- . shopping list
How to make it
- In a bowl, mix the hearts of palm, artichoke hearts, red onion, red bell pepper and parsley.
- To prepare the vinaigrette, pour the tarragon vinegar in a small bowl and mix it with the salt, sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. Pour it over the vegetables. Toss well to cover.
- You may prepare the hearts of palm and artichoke salad ahead of time, cover and refrigerate for up to 2 days.
- When ready to eat, halve and seed the avocados. Scoop the hearts of palm and artichoke salad on top and serve.
The Rating
Reviewed by 8 people-
Out standing Photo and recipe. I will be making this.
Hi 5.
Edspinach1948 in Dorchester-Boston loved it -
Oh I commented and Flagged the photo.
Edspinach1948 in Dorchester-Boston loved it -
I can not believe that anyone would bring this down. It is a 5.
5 forks from me.
Artabbott41 in Boston loved it
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