Best Lobster Salad With Avocado And Hearts Of Palm Recipes

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17 WAYS TO USE CANNED HEARTS OF PALM



17 Ways to Use Canned Hearts of Palm image

These simple hearts of palm recipes are fresh, inviting, and so tasty. From salad to crab cakes to soup and tacos, you'll never run out of delicious meal ideas.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Heart of Palm Salad with Tomato and Avocado
Vegan Lobster Roll
Vegan Crab Cakes
Vegan Hearts of Palm Ceviche
Hearts of Palm Soup
Crispy Hearts Of Palm Tacos with Chipotle Baja Sauce
Air Fryer Vegan Calamari
Vegan Fish Sticks (with Vegan Tartar Sauce)
Vegan Crockpot Carnitas
Vegan Caprese Salad with Hearts of Palm
Roasted Artichoke Hearts Dip
Vegan Ceviche with Mango and Avocado
Vegan Hearts of Palm Po' Boys
Hearts of Palm Vegan BBQ Sandwiches
Hearts of Palm Dip
Avocado and Grapefruit Salad
Cucumber Salad with Hearts of Palm

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hearts of palm recipe in 30 minutes or less!

Nutrition Facts :

LOBSTER AVOCADO SALAD



Lobster Avocado Salad image

This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.

Provided by Tina A.

Categories     Salad     Seafood Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 8

1 (2 pound) lobster
3 tablespoons white wine vinegar
3 tablespoons canola oil
½ teaspoon soy sauce
¼ teaspoon grated fresh ginger
1 pinch white sugar
salt and freshly ground black pepper to taste
1 avocado, cut into chunks

Steps:

  • Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
  • Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
  • Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 6.9 g, Cholesterol 127.4 mg, Fat 18.9 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 2 g, Sodium 753.4 mg, Sugar 0.6 g

GRILLED LOBSTER AND AVOCADO SALAD



Grilled Lobster And Avocado Salad image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 21

1 tablespoon Dijon mustard
1 tablespoon chopped shallots
3 tablespoons grapefruit vinegar* (recommended: "O")
1 lime, juiced
3 tablespoons grapefruit oil* (recommended: "O")
3/4 cup extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons thinly sliced basil or mint leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 avocados
Juice of 1/2 a lime
4 lobster tails
Melted butter, for basting
2 red bell peppers, diced
1 jicama, diced
1 Maui onion, diced
2 heads butter lettuce
1/4 cup pine nuts, toasted
1 Maui onion, very thinly sliced
1 pint grape tomatoes, or sweet 100 tomatoes or pear tomatoes

Steps:

  • In a medium bowl, whisk the mustard, shallots, vinegar and lime juice. Slowly whisk in the grapefruit oil and the extra-virgin olive oil. Do not worry if the dressing is not perfectly emulsified. Stir in the herbs, salt and pepper. Set the vinaigrette aside.
  • Bring a large pot of salted water to boil.
  • Preheat grill to high or preheat the broiler.
  • Cut the avocado in half lengthwise. With a spoon carefully remove the avocado meat. Reserve the shells. Cut the avocado into 1/3-inch dice and place in a mixing bowl. Add lime juice and cover closely with plastic wrap.
  • Remove the lobster meat from tail and parboil for 1 minute or until no longer translucent. Place lobster meat on the grill basting with butter just long enough to get a little grill flavor (about 1 minute per side). If cooking indoors, broil until lightly golden.
  • Remove lobster from the grill and dice into approximately the same sized cubes as the avocado.
  • In a large bowl, gently mix the avocado, lobster, red bell pepper, jicama and onion. Drizzle in half of the vinaigrette and carefully stir to mix evenly. Taste for seasoning and add more dressing or salt or pepper, as needed. Generously stuff the avocado shells. This can be prepared a few hours in advance and refrigerated.
  • Place a bed of butter lettuce on chilled salad plates and place avocado half in center of plate. Scatter the lettuce with pine nuts, onion and tomatoes. Drizzle remaining vinaigrette over salad. Serve immediately.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
  • Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
  • Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

LOBSTER AND HEARTS OF PALM SALAD



Lobster and Hearts of Palm Salad image

This recipe is from Coastal Living. The miso vinaigrette they use is recipe #285289. It is so delicious!

Provided by susie cooks

Categories     Lunch/Snacks

Time 10m

Yield 4 1/2 cups, 4 serving(s)

Number Of Ingredients 10

1 lb cooked lobster meat, chopped
4 cups mixed greens or 4 cups spring pea shoots
1/2 cup shredded radicchio
1/2 cup sliced hearts of palm
1/4 cup watercress
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh cilantro
1 teaspoon hawaiian salt or 1 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 cup miso vinaigrette

Steps:

  • Combine first 9 ingredients in a bowl; reserve a few pieces of lobster. Toss with Miso Vinaigrette, and garnish with remaining lobster.

Nutrition Facts : Calories 118.7, Fat 0.8, SaturatedFat 0.1, Cholesterol 81.7, Sodium 1092.8, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 23.9

AVOCADO SALAD WITH HEARTS OF PALM



Avocado Salad With Hearts of Palm image

A nice salad adapted from Veggie Ventures. If you have never had hearts of palm, they are very good! The dressing makes more than enough to feed 4.

Provided by Sharon123

Categories     Salad Dressings

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.

LOBSTER AND AVOCADO SALAD



Lobster and Avocado Salad image

This recipe, from Craig Claiborne with Pierre Franey, brings together two scrumptious delights, the lobster and the avocado. The creaminess of the avocado complements the sweetness of the lobster. The combination is perfect for a light summer supper or lunch. It's great for a special occasion, but can also be a treat just for you.

Provided by Craig Claiborne And Pierre Franey

Categories     salads and dressings

Time 45m

Yield Four to six servings

Number Of Ingredients 15

2 2-pound live lobsters
Salt to taste, if desired
1 pound romaine lettuce
1 cup finely chopped green onions or scallions
2 firm, ripe, unblemished avocados, about 3/4 pound each
Juice of 1/2 lemon
2 tablespoons finely chopped fresh basil
1 tablespoon imported mustard
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallots
Salt to taste, if desired
Freshly ground pepper to taste
1 hard-cooked egg, finely chopped
1/2 cup peanut, vegetable or corn oil
1/2 cup olive oil

Steps:

  • Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
  • Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
  • Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
  • Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
  • Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
  • Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
  • To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
  • Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 42 grams, Carbohydrate 13 grams, Fat 52 grams, Fiber 8 grams, Protein 54 grams, SaturatedFat 7 grams, Sodium 1335 milligrams, Sugar 2 grams, TransFat 0 grams

LOBSTER SALAD WITH AVOCADO AND HEARTS OF PALM



Lobster Salad With Avocado And Hearts Of Palm image

Provided by Amanda Hesser

Categories     dinner, weekday, salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 1 1/4-pound live lobsters
2 teaspoons Dijon mustard
1 tablespoon Champagne vinegar
1 tablespoon lime juice, plus 1/2 lime for squeezing
1 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
Sea salt
1/3 cup extra virgin olive oil
2 handfuls watercress, stems removed
4 cups curly leaf lettuce, in pieces
1 cup thinly sliced hearts of palm
1 ripe avocado, thinly sliced
1/2 lemon, for squeezing

Steps:

  • Put 3/4-inch water in a stockpot, cover, and bring to a boil. Place one lobster in pot, and cover. When it begins to steam (about 30 seconds), cook for 10 minutes. Remove lobster, and let cool; repeat with second lobster. Reserve cooking juices. Remove tail meat, leg meat and claws from shells, and cut in 1/8-inch slices.
  • Whisk together mustard, vinegar, lime juice, cumin, coriander and red pepper flakes. Season with salt. Gradually whisk in olive oil until thickened, then whisk in one tablespoon lobster juices.
  • On large platter, arrange greens, hearts of palm and avocado. Lay lobster slices in overlapping rows. Sprinkle with lime and lemon juice, then pour vinaigrette on top. Serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 23 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1391 milligrams, Sugar 1 gram, TransFat 0 grams

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