Stuffed Avocados with Hearts of Palm and Artichoke Salad
Aguacates Rellenos de Palmitos y Corazón de Alcachofa
Recipe Yield
6 servings
Cooking time
20 minutes
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Ingredients
- 14 ounces (1 1/3 cups) hearts of palm drained, rinsed and sliced
- 14 ounces (1 1/2 cups) artichoke hearts drained, rinsed and sliced
- 2 tablespoons chopped red onion
- 4 tablespoons chopped red bell pepper
- 2 tablespoons chopped parsley
- 1 tablespoon tarragon vinegar
- 3/4 teaspoon kosher or sea salt or more to taste
- 1/4 teaspoon sugar or more to taste
- 1/4 teaspoon ground black pepper or more to taste
- 2 tablespoons olive oil
- 2 tablespoons safflower or vegetable oil
- 3 ripe Mexican avocados halved and seeded just before stuffing
To Prepare
- 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.
Comments
2comments inStuffed Avocados with Hearts of Palm and Artichoke Salad
Alicia
May 11
Delicious and very easy to make. My Mom loved it for Mother’s Day.. Another great recipe Pati….
Pati Jinich
May 11
Thank you Alicia, hope you and your Mom had a great day yesterday 😉