Seaweed Avocado And Hearts Of Palm Noodle Salad Recipes

TROPICAL HEARTS OF PALM SALAD WITH MANGO AND AVOCADO

Steps:

• Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl.
• Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

SEAFOOD, AVOCADO AND HEARTS OF PALM SALAD

Steps:

• For dressing:
• Combine sour cream, mayonnaise, fresh lime juice, green onions, jalapeños, chili powder and dry mustard in medium bowl. Season to taste with salt. (Can be prepared 2 days ahead. Cover and refrigerate.)
• For salad:
• Cut hearts of palm, tomatoes and avocados into 1-inch pieces. Combine in medium bowl. Mix vegetables with just enough dressing to coat lightly. Line large platter with lettuce leaves. Mound vegetables in center. Surround with shrimp and crab. Serve remaining dressing on side.

SEAWEED, AVOCADO, AND HEARTS OF PALM NOODLE SALAD

Steps:

• To make the vinaigrette, combine all the ingredients in a bowl and whisk until well combined. Set aside.
• To make the salad, in a small bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Prepare the English cucumber by peeling the skin to resemble stripes, then cut it in half lengthwise and scoop out the seeds. Slice the cucumber halves into 1/4-inch-thick pieces on an angle.
• Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse under cold running water until the noodles are chilled. Drain well and divide among 4 plates.
• To assemble the salad, top each pile of noodles with the lettuce, cucumber, cherry tomatoes, avocado, carrots, hearts of palm, and wakame. Garnish with the obha leaves and sesame seeds, then drizzle the dressing over each plate.

HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

AVOCADO, HEARTS OF PALM, AND RED ONION SALAD WITH CORIANDER VINAIGRETTE

Steps:

• Make vinaigrette:
• In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.
• Make salad:
• Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.
• Line 8 salad plates with lettuce leaves and mound avocado mixture on top.

AVOCADO SALAD WITH HEARTS OF PALM

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.

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Steps:

• In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
• Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
• In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.