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Avocado-Hearts of Palm Salad

Photo: Marcus Nilsson; Styling: Robyn Glaser

Prep time 15 mins
Yield

Yield: About 1 cup (serving size: 1/4 cup)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 large ripe avocado, cut into 1/2-inch cubes
  • 1/2 cup drained, coarsely chopped canned hearts of palm (about half a 15-oz. can)
  • 3 tablespoons finely chopped cilantro
  • 2 scallions, white and light green parts only, thinly sliced (about 1/4 cup)

Nutrition Information

  • calories 121
  • fat 11 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 203 mg
  • calcium 24 mg

How to Make It

  1. In a small bowl, whisk together oil, lime zest and juice, garlic and salt until combined.

  2. In a medium bowl, combine avocado, hearts of palm, cilantro and scallions. Pour dressing over avocado mixture and gently fold together. Season with additional salt, if desired.