Best 14 Asparagus Palm Heart Salad Wcoconut Lime Dressing Recipes

EASY ASPARAGUS AND HEARTS OF PALM SALAD

Steps:

• Combine hearts of palm, tomatoes, asparagus, and avocados.
• Mix together dressing ingredients and pour over salad.

HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

ASPARAGUS SALAD WITH SOY-MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook asparagus just until bright green but tender, up to 4 or 5 minutes for thicker spears. Drain and immediately rinse with cold water (or, better still, plunge into ice water). Drain again and set aside. (You can wrap asparagus and refrigerate for up to a day at this point. Bring to room temperature before serving.)
• Whisk together mustard, egg yolks, soy sauce, lemon juice and just enough olive oil (start with a tablespoon) to make a smooth dressing. Toss with asparagus and serve.

BLISTERED ASPARAGUS

Steps:

• Heat oil in a large skillet over medium-high. Cook asparagus, tossing often, until stalks are bright green, blistered in spots, and tender, about 5 minutes. Season with salt and transfer to a platter.
• Stir chile, soy sauce, lime juice, honey, sesame oil, and ginger in a small bowl to combine. Mix in peanuts and coconut and spoon over asparagus.

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

ASPARAGUS AND CRAB SALAD

Steps:

• Preheat an oven to 430 degrees F (225 degrees C).
• Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
• Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
• Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
• Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

ASPARAGUS SALAD WITH LIME VINAIGRETTE

Steps:

• Whisk all vinaigrette ingredients in a small jug.
• Snap woody ends from asparagus and place in a steamer for 4-5 minutes until they are crisp tender.
• Then plunge them into ice cold water to stop cooking process.
• Drain onto small towel and pat dry.
• Serve as an appetiser, using chives sprinkled on top as a garnish.
• Drizzle vinaigrette over top.

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

HEARTS OF PALM, CORN, CHERRY TOMATOES AND AVOCADO SALAD WITH GREEN ONION-COCONUT DRESSING

Steps:

• Place all the ingredients for the dressing, except oil, salt and pepper, into blender or food processor and puree. Slowly drizzle in oil until thick and creamy. Season, to taste. Toss salad ingredients together, and garnish with cilantro sprigs.

PALM HEART SALAD

Steps:

• To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
• Assemble all the salad ingredients in a bowl and serve the dressing on the side.

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD

Steps:

• In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
• Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon. Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among 4 plates; top with mango mixture. Season with salt and pepper, and drizzle with remaining vinaigrette.

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

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.

COCONUT LIME SALAD DRESSING

Steps:

• Mix all ingredients together in a clean jar or bottle.
• Shake vigorously till well combined.
• Serve immediately.