Go Back

Stuffed Avocados with Hearts of Palm and Artichoke Salad

6 servings
Aguacates Rellenos de Palmitos y Corazón de Alcachofa


  • 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.