Saturday, March 31, 2012

Tomato, Avocado and Hearts of Palm Salad

Here is a recipe that our family enjoyed during one of our Lenten Tea/Dinner's during Holy Week last year.   It would also be perfect for Palm Sunday! 

Tomato, Avocado and Hearts of Palm Salad


2 fresh tomatoes, sliced
2 fresh avocados, sliced
8 pieces fresh hearts of palm, chopped diagonally (or 1-2 cans since fresh might be hard to find)
1 C. mayonnaise
1/4 C. ketchup
1 Tbs. white sugar
1 lemon, juiced
1/4 tsp. paprika
1 pinch ground black pepper
olive oil
sun-dried tomatoes for garnish (optional)


In a small bowl, whisk the mayonnaise, ketchup, white sugar, lemon juice, paprika and pepper together.

Slice tomatoes and avocados to desired thickness and arrange around your serving plate. Sprinkle avocado with lemon juice to keep fresh. Chop hearts of palm diagonally and arrange on plate with tomatoes and avocados.

Pour dressing into a small serving bowl (for dipping sauce) and drizzle with olive oil. Garnish with sun dried tomaroes if desired, and serve!

Note: You may make the dressing ahead of time, but I wouldn’t slice the vegetables until just before serving, to keep them fresh.

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