Best 7 Avocado And Hearts Of Palm Chop Chop Salad Recipes

In the culinary world, avocado and hearts of palm chop chop salad stands as a delectable dish that tantalizes taste buds with its refreshing flavors and vibrant colors. This salad is a delightful blend of textures, combining the creamy richness of avocado, the crisp crunch of hearts of palm, and the medley of vegetables such as cucumber, red onion, and cherry tomatoes. Dressed in a tangy and flavorful vinaigrette, this salad is a healthy and satisfying option that can be enjoyed as a light lunch, a refreshing side dish, or even as a delightful appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)

Avocado & Hearts of Palm Chop Chop Salad Recipe - (4.5/5) image

Provided by Bettybug

Number Of Ingredients 16

Ingredients

Vinaigrette dressing:
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil

Steps:

To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO

Tropical Hearts of Palm Salad with Mango and Avocado image

Simple salad; quick, easy and a nice change from the conventional.

Provided by stephanie boyer

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds
1 mango - peeled, seeded, and diced
1 avocado, diced
¾ cup watercress
⅓ onion, sliced
1 tablespoon chopped cilantro
¼ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt

Steps:

Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 12.6 g, Fat 4.4 g, Fiber 4.7 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 500.3 mg, Sugar 4.9 g

HEARTS OF PALM AND AVOCADO SALAD

Hearts of Palm and Avocado Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

2 cans hearts of palm or 4 to 6 ounces fresh hearts of palm, cut into 1/2-inch rounds
6 avocados, peeled and cut into 1/2-inch slices
Juice of 2 limes
2 tablespoons olive oil
1 tablespoons paprika
Coarse salt, (to taste)
Freshly ground black pepper, (to taste)

Steps:

Place palm and avocado in a large bowl, drizzling lime juice and olive oil over them. Season with paprika, salt, and pepper.

AVOCADO, SHRIMP, AND HEARTS OF PALM SALAD

Avocado, Shrimp, and Hearts of Palm Salad image

Make and share this Avocado, Shrimp, and Hearts of Palm Salad recipe from Food.com.

Provided by ellie_

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/4 cup water
3 tablespoons white vinegar
4 teaspoons Dijon mustard
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/3 cup yellow bell pepper, chopped
1/3 cup parsley, chopped
2 eggs, hard boiled, peeled and chopped
3 avocados, peeled, halved, pitted and sliced lengthwise
8 ounces small shrimp, cooked
1 (14 ounce) can hearts of palm, drained and cut into 1/2 inch rounds

Steps:

To make dressing in a jar or bowl, whisk together first 4 ingredients (oil - mustard) and then add the onion all the bell peppers, parsley and egg, stirring to blend. Season with salt and pepper.
In a large salad bowl or platter, combine the remainder of the ingredients (avocados - hearts of palm) and drizzle with dressing.

Nutrition Facts : Calories 606.6, Fat 53, SaturatedFat 8, Cholesterol 165, Sodium 854.9, Carbohydrate 22.4, Fiber 13.6, Sugar 2.5, Protein 17.3

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Avocado, Asparagus, and Hearts of Palm Salad image

Categories Salad Asparagus Avocado Boil

Yield makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

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.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Seafood, Avocado and Hearts of Palm Salad image

Categories Salad Shellfish Tomato No-Cook Quick & Easy Crab Shrimp Avocado Summer Jalapeño Sour Cream Bon Appétit

Yield Serves 12

Number Of Ingredients 15

Ingredients

Dressing
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1/2 cup fresh lime juice
5 green onions, chopped
3 jalapeños, seeded, minced
1 1/4 teaspoons chili powder
3/4 teaspoon dry mustard
Salad
3 7 1/2-ounce cans hearts of palm, drained
3 large tomatoes
3 large avocados, peeled, pitted
Red leaf lettuce leaves
2 1/2 pounds cooked medium shrimp, peeled, deveined
24 cooked crab claws

Steps:

For dressing:
Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
For salad:
Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

APPLE, AVOCADO, AND HEARTS OF PALM SALAD

Apple, Avocado, and Hearts of Palm Salad image

I adore this salad! For a dinner party, this could be assembled early in the day and drizzle the dressing on just before serving. Toss the avocado and apples in a little lemon juice to prevent oxidation.

Provided by GinnyP

Categories Apple

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/4 cup ketchup
1 tablespoon sugar
2 tablespoons fresh lemon juice
1/4 teaspoon paprika
1 pinch ground pepper
2 tablespoons fresh chives, chopped
3 cups watercress, chopped
2 granny smith apples, peeled,cored,and sliced thin
1 avocado, peeled and chopped
1 cup sliced hearts of palm
1/2 cup chopped walnuts

Steps:

In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives.
Arrange 3 cups chopped watercress on 6 individual serving plates.
Evenly top each with the apples, avocado, hearts of palm, and walnuts.
Evenly sprinkle dressing over salads and serve.

Tips:

Select ripe avocados: Choose avocados that are slightly firm but yield to gentle pressure. Avoid avocados that are too hard or have dark spots.
Use fresh hearts of palm: Canned hearts of palm are acceptable, but fresh hearts of palm offer a more crisp and flavorful texture.
Chop the vegetables finely: Smaller pieces of vegetables help the flavors meld better and make the salad easier to eat.
Use a variety of herbs: Mixing different herbs, such as cilantro, parsley, and mint, adds depth and complexity to the salad.
Make the dressing ahead of time: The dressing can be made up to 2 days in advance and stored in the refrigerator. This saves time when assembling the salad.

Conclusion:

This avocado and hearts of palm chop chop salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of avocado, hearts of palm, and colorful vegetables provides a variety of textures and flavors that are sure to please everyone. The dressing, made with lime juice, olive oil, and herbs, adds a zesty and tangy touch to the salad. This salad is also a great way to get your daily dose of fruits and vegetables.