Stuffed Avocados with Hearts of Palm and Artichoke Salad
Aguacates Rellenos de Palmitos y Corazón de Alcachofa
14ounces (1 1/3 cups)hearts of palm, drained, rinsed and sliced
14ounces (1 1/2 cups)artichoke hearts, drained, rinsed and sliced
2tablespoonschopped red onion
4tablespoonschopped red bell pepper
2 tablespoonschopped parsley
3/4teaspoonkosher or sea salt, or more to taste
1/4teaspoonsugar, or more to taste
1/4teaspoonground black pepper, or more to taste
2tablespoonssafflower or vegetable oil
3ripe Mexican avocados, halved and seeded just before stuffing
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.