Stuffed Avocados with Hearts of Palm and Artichoke Salad

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Stuffed Avocados with Hearts of Palm and Artichoke Salad

Stuffed Avocados with Hearts of Palm and Artichoke Salad

Aguacates Rellenos de Palmitos y Corazón de Alcachofa
6 servings
Course: Appetizer
Cuisine: Mexican
Keyword: agucate, Alcachofa, artichoke, Avocado, hearts of palm, Palmitos, rellenos, stuffed
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
When I was growing up, my mother often served stuffed avocados for an elegant dinner. They were such a statement of a well-planned menu. There were many variations: stuffed with sauteed shrimp with chilies, crab salad or red snapper ceviche (a seafood cocktail "cooked" in citrus juice and other spices). The version I make most often, though, mixes artichoke hearts and hearts of palm. I think these ingredients just love to be together and make a smashing combination with the smooth avocado.

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.

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