Tomato, Avocado and Hearts of Palm Salad
This is one of those pictures that really doesn’t need any words to persuade you how good it is. So beautiful on it’s own, I almost left you here without an explanation. But then… talkative old me decided I just couldn’t do that to you – I mean, you must be wondering just where this salad came from. Right?
I had this masterpiece in Argentina, at La Cabrera no less (the steakhouse I wrote about here). Since it was our second time back to the restaurant and we knew how big the steak portions were, my friend and I decided to split one order of steak and go with a salad instead. This one salad made of hearts of palm, tomatoes and avocados sounded interesting to her.
We ordered it and fell in love.
Recipe after the jump!
It was, as you can see, a work of art on a plate. We each took pieces of all three components and drizzled the accompanying dressing across each ingredient. The tomatoes and avocado were my favorite (I was never a huge hearts of palm fan). But I have to tell you, what made this salad was the freshness of the ingredients. Nothing tasted like it had been sitting around, every bite felt like it had been sliced just before it was served. And hey, there’s nothing like coming off a tomato scare (ahem…salmonella) with tomatoes as delicious as these!
The dressing tasted like a homemade Thousand Island dressing drizzled with olive oil. Sweet and tangy, it was perfect to dab all over our fresh salad. I decided that this salad was so incredibly simple but delicious that I would need to make it at home. I found a great dressing recipe that seems like the perfect match and have put together a recipe so you guys can make it at home too! Enjoy!
I had this fresh and delicious salad for the first time in Buenos Aires. I thought it would be too simple but these ingredients turned out to be a wonderful combination!
2 fresh tomatoes, sliced
2 fresh avocados, sliced
8 pieces fresh hearts of palm, chopped diagonally (or 1-2 cans since fresh might be hard to find)
1 C. mayonnaise
1/4 C. ketchup
1 Tbs. white sugar
1 lemon, juiced
1/4 tsp. paprika
1 pinch ground black pepper
sun-dried tomatoes for garnish )optional)
In a small bowl, whisk the mayonnaise, ketchup, white sugar, lemon juice, paprika and pepper together.
Slice tomatoes and avocados to desired thickness and arrange around your serving plate. Sprinkle avocado with lemon juice to keep fresh. Chop hearts of palm diagonally and arrange on plate with tomatoes and avocados. Pour dressing into a small serving bowl (for dipping sauce) and drizzle with olive oil. Garnish with sun dried tomaroes if desired, and serve!
Hint: You may make the dressing ahead of time, but I wouldn’t slice the vegetables until just before serving, to keep them fresh.