I love avocado.  It is simply a perfect food.  Before I became a vegan, I ate it so sparingly - in guacamole, in a salad or on a sandwich on occasion, but to be honest, the fat content terrified me.  Then I became a vegan, and heart healthy fats like those from avocado, olive oil, nuts and seeds became staples of my diet - with only really positive benefits like a strong good cholesterol number, a well-functioning metabolism and absolutely zero weight gain.

I made this recipe for my guests yesterday, and it was delicious...I had heard someone describe something similar on the radio but as it's best not to write and drive, I created my own version!  I used O brand blood orange infused olive oil but if you can't find that in your specialty store, add a splash (1 tsp or 2) of fresh orange juice to the recipe below.

Hearts of Palm and Avocado Salad
Serves 2-3
 14.4 oz can, hearts of palm, drained (cut on a bias)
1/2 c sliced and seeded cherry tomatoes
1 diced avocado
1 TBSP flat leaf parsley, chopped
1 avocado, diced
Lemon juice of 1/2 lemon
1 TBSP Orange infused olive oil (or alternative)
Salt to taste

Slice the hearts of palm on the bias and, with your finger, remove the inner stalk.  Place all pieces in a medium sized mixing bowl.  Add the tomatoes (seeded so they don't get too soft), avocado and lemon juice and toss gently so the avocado keeps it's fresh color.  Next add the oil (and juice if necessary) and salt to taste and toss gently again.  Refrigerate for an hour before serving.

**If you want a really simple guacamole recipe that's a hit every time, it's this easy:

Mash 3 ripe avocados in a bowl.  Add the juice of one lime, 1 quarter cup of finely chopped and seeded cherry tomatoes and kosher salt to taste (I sometimes add a little more lime juice for a good kick and some fresh parsley or cilantro for additional fresh flavor.)  You won't need tupperware for this dish because you will never have any left over!

Leave a Reply.

Veg and the City