Stuffed Avocados With Hearts Of Palm And Artichoke... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There are many variations: stuffed with sauteed shrimp with chilies, crab salad or red snapper ceviche (a seafood cocktail cooked in citrus juice and other spices). I think these ingredients just love to be together and make a great combination with the smooth avocado. Read more . Adapted from National Public Radio Ingredients:
ingredients |
1 1/3 cups) hearts of palm, drained, rinsed and sliced |
14 ounces (1 1/2 cups) artichoke hearts, drained, rinsed and sliced |
2 tablespoons chopped red onion |
4 tablespoons chopped red bell pepper |
1 tablespoon chopped parsley leaves |
2 tablespoons tarragon vinegar |
3/4 teaspoon kosher or sea salt, or more to taste |
1/4 teaspoon sugar, or more to taste |
1/4 teaspoon black pepper, ground, or more to taste |
2 tablespoons olive oil |
2 tablespoons safflower or vegetable oil |
3 ripe haas avocados, halved and seeded just before stuffing |
Directions:
1. In a bowl, mix the hearts of palm, artichoke hearts, red onion, red bell pepper and parsley.
2. To prepare the vinaigrette, pour the tarragon vinegar in a small bowl and mix it with the salt, sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. Pour it over the vegetables. Toss well to cover.
3. You may prepare the hearts of palm and artichoke salad ahead of time, cover and refrigerate for up to 2 days.
4. When ready to eat, halve and seed the avocados. Scoop the hearts of palm and artichoke salad on top and serve.
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