Avacado Onion And Hearts of Palm Salad (Pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 (14-ounce) can hearts of palm, drained, sliced into rounds 4 ripe avocadoes, diced 1 small red onion, sliced thin 1/2 to 1 cup pine nuts, toasted bib or red leaf lettuce leaves, shredded Dressing 1 teaspoon minced garlic 1/4 cup chopped parsley 3 tablespoons lemon juice 1/2 teaspoon sugar 2 teaspoons dried dill 1/4 teaspoon salt 1/2 cup oil

Instructions

1. Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake it to combine). Set the dressing aside.
2. In a large salad bowl combine the hearts of palm, avocado, and red onions. Add the dressing and toss to coat.
3. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve

Serving Size

Notes

An amazing salad that you can top with chicken or fish or cheese or all by itself!

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Garlic Cinnamom Chicken (Meat) • Hazelnut Chicken With Raspberry Sauce (Meat) • Pineapple and Turkey Meatballs (Meat) • Muffin Tin White Fish Cakes (Fish/Pareve)

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .