Best Hearts Of Palm Guacamole Recipes

HEARTS OF PALM GUACAMOLE

Hearts of Palm Guacamole image

This was inspired by two other wonderful hearts of palm recipes: recipe#170418 and recipe#236961. It's great smooth and creamy or chunky with the tomatoes and onion added. If you like heat add a minced jalapeno or cayenne pepper. It tastes close to regular guacamole but is healthier. Hearts of palm are full of nutrients and low calorie.

Provided by Engrossed

Categories Onions

Time 15m

Yield 3 cups, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can hearts of palm, drained
1/2-3/4 cup cilantro, packed
2 -3 fresh garlic cloves, minced
1/2 lemon, juice of
1 tablespoon olive oil
3 avocados
1 teaspoon ground cumin, more to taste
1/4 teaspoon salt, more to taste
1/2 teaspoon ground black pepper, more to taste
1/2 cup red onion, chopped (optional)
1/2 cup tomatoes, chopped (optional)
jalapenos (if heat is desired) or cayenne pepper, to taste (if heat is desired)

Steps:

Place hearts of palm, cilantro, minced garlic, lemon juice and olive oil in a medium bowl.
Use an immersion blender to puree. A food processor or blender could be used also.
Mash the avocados into the puree mix with the back of a fork.
Stir in spices.
Stir in tomato and onion and jalapeno or cayenne if desired.
Use it just as you would regular guacamole.

Nutrition Facts : Calories 101.9, Fat 8.7, SaturatedFat 1.3, Sodium 193.6, Carbohydrate 6.3, Fiber 4.2, Sugar 0.4, Protein 1.9

PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)

Palmitos Aguachile Verde (Chile-Lime Hearts of Palm) image

If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories vegetables, appetizer, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 (28-ounce) can whole hearts of palm, drained and cut into 1/4-inch coins
1/2 medium red onion, thinly sliced lengthwise
1 Persian or 1/2 English cucumber, halved lengthwise and thinly sliced
1 medium ripe Hass avocado, pitted, peeled and thinly sliced crosswise
4 small serrano chiles, stemmed and seeded if you'd like, coarsely chopped
1/2 cup cilantro leaves, coarsely chopped
1 cup fresh lime juice (from about 12 limes)
1/4 cup extra-virgin olive oil
5 snack-size nori sheets (optional)
Coarse sea salt, to taste
Tortilla chips or tostadas, for serving

Steps:

Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.

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