Latin chopped salad with hearts of palm, jicama, and avocado
User Reviews
4.9
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Prep Time
30 mins
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Total Time
30 mins
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Servings
6 to 8
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Course
Salad
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Cuisine
South American, Fusion
Latin chopped salad with hearts of palm, jicama, and avocado
Description
The Latin chopped salad with hearts of palm, jicama, and avocado combines several fresh ingredients to deliver a varied texture and lively flavor profile. Salad greens form the base, with thinly sliced jicama, cucumber, radish, and red onion adding crunch. Hearts of palm contribute a tender, slightly nutty note, and orange supreme sections bring juicy brightness. Diced avocado offers creaminess.
The avocado cilantro lime dressing blends ripe avocado with fresh cilantro, lime juice, olive oil, and jalapeño or green pepper for a smooth, slightly spicy, and citrusy sauce that ties the salad components together. The dressing coats the ingredients without overwhelming their individual textures.
For serving, whole or crumbled tortilla chips add a crispy element, while crumbled queso fresco (or feta) lends a mild salty creaminess. Cilantro leaves garnish the top for a fresh herbal accent. This salad works well as a light lunch or side dish.
Ingredients
For the avocado cilantro lime dressing:
- 1 avocado small
- cilantro leaves add more to taste, large handful
- ¼ cup lime juice from about 2 limes
- 6 tablespoons olive oil
- 1 to 2 jalapeno pepper seeds and veins removed (replace with diced green bell pepper for non-spicy variation, or hot peppers
- salt to taste
For the Latin chopped salad:
- 8 ounces salad greens arugula, spinach, etc, mixed lettuce
- 5 to 6 heart of palm ~9 ounces, cut into small slices
- ½ jicama peeled and cut into thin strips, small
- 1 avocado peeled and diced, large ripe but firm
- 2 orange peeled and cut into supreme style segments
- 3 to 4 radish thinly sliced
- ½ cucumber thinly sliced
- ½ red onion thinly sliced and rinsed with cold water, small
Salad garnishes:
- tortilla chips whole or crumbled
- 2 ounces queso fresco can substitute with feta cheese - optional, crumbled
- cilantro leaves
Instructions
Avocado cilantro dressing preparation:
- Place all the ingredients for the avocado cilantro dressing in a small food processor or blender and pulse/blend until the ingredients are well combined and you have a smooth sauce. Save refrigerated until ready to use.
For the Latin chopped salad:
- You can assemble the salad on large platter or in a salad bowl.
- For the platter option, arrange the salad greens as the first layer and then add each vegetable/fruit as if you were setting up a rainbow. For the bowl option, simply add the sliced veggies and fruits on top of the greens.
- Right before serving, drizzle the salad with the avocado cilantro dressing, add the chips, crumbled queso fresco, and cilantro leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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