Avocado, grapefruit and hearts of palm salad
Delight your taste buds with a refreshing mix of creamy avocado, tangy grapefruit, and tender hearts of palm in this vibrant and flavorful salad.
Ingredients:
- 4 red grapefruits
- 1 tablespoon tamarind concentrate
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon sugar
- 1/2 teaspoon Asian fish sauce
- 1/4 teaspoon ground cumin
- 1/2 cup canola oil
- Salt
- Tabasco
- 4 Hass avocados, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick on the diagonal
- 1/2 cup coarsely chopped cilantro leaves
Instructions:
- Carefully remove the skin of the red grapefruits using a sharp knife, ensuring all the bitter white pith is discarded. Cut the grapefruits over a cutting board, separating them from the membranes to get the sections. Then, cut the grapefruit sections into small, manageable pieces.
- Extract the juice from the grapefruit membranes by squeezing them over a small bowl. Set aside 1/4 cup of the juice. Combine the grapefruit juice with tamarind concentrate, fresh lime juice, sugar, fish sauce, and cumin in a bowl. Slowly whisk in the canola oil. Season the dressing with salt and Tabasco sauce to taste.
- In a large bowl, combine the bite-size grapefruit pieces with avocados, onion, hearts of palm, cilantro, and the prepared dressing. Gently toss the ingredients together and serve immediately.
Summary:
- Calories: 2988 kcal
- Fat: 234 g
- Protein: 45 g
- Carbs: 236 g
- Potassium: 6861 mg
- Magnesium: 648 mg