AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Avocado, Asparagus, and Hearts of Palm Salad image

Yield makes 6 to 8 servings

Number Of Ingredients 13

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1 pound asparagus, trimmed and cut into 1-inch pieces
1 (14-ounce) can hearts of palm, drained, rinsed, and cut into 1/2-inch pieces
About 12 cherry tomatoes, halved
2 green onions (white and light green parts only), thinly sliced
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1/2 cup extra-virgin olive oil
2 avocados, halved, peeled, pitted, and diced
1/4 cup pine nuts, toasted

Steps:

In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.