Best Avocado Artichoke Hearts And Heart Of Palm Salad Served In Lettuce Wraps Recipes

Avocado, Artichoke Hearts and Heart of Palm Salad in Lettuce Cup image

Provided by McGelby

Categories Avocado

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 ounce) can small artichoke hearts, in water, drained
1 (14 ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
salt & freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

Steps:

In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro.
Add the avocado and drizzle with vinegar.
Season with salt and pepper.
Carefully mix, taking care not to break up the avocadoes.
To serve, spoon the salad into the butter lettuce cups.

Nutrition Facts : Calories 268, Fat 16, SaturatedFat 2.4, Sodium 765.4, Carbohydrate 29.8, Fiber 16.3, Sugar 3.1, Protein 9.4

Avocado Salad With Hearts of Palm image

Provided by Sharon123

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup fresh cilantro, rinsed and patted dry with a paper towel
1 teaspoon garlic, minced
1 lemon, zest of
1/2 lemon, juice of
1/2 teaspoon sugar
1/4 teaspoon salt
4 tablespoons olive oil
lettuce (green leafy, red, spinach, iceberg, romaine-your choice)
1 -2 avocado, diced
7 ounces canned hearts of palm, drained
1/2 small red onion, chopped

Steps:

Dressing:
Mix all the ingredients in a blender or food processor.
Salad:.
Arrange the lettuce on four small plates. Stir together the avocado, hearts of palm and onion in a small bowl. Stir in enough dressing to just wet the ingredients. Arrange in mounds atop the lettuce. Serve.

Artichoke and Hearts of Palm Salad image

Provided by Boca Pat

Categories Vegetable

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) can quartered artichoke hearts, drained
1 (14 ounce) can sliced hearts of palm, drained
1/4 cup thin sliced red onion
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 tablespoon chopped fresh parsley
1/4 cup sun dried sweetened cranberries (Craisins)
salt & pepper