We welcome Hillary from ChewOnThat Blog to our guest blog series today. Hillary Marshak is one of the primary writers for Chew on That blog, a blog about recipes, restaurant reviews, disasters in the kitchen and more! She is also the editor for Recipe4Living and loves to share new recipes and learn about different cuisines around the world!
Boy have I got a recipe for you! It’s so easy, simple, beautiful and delicious and it comes all the way from a little town I visited recently called Buenos Aires (ok maybe it’s not so little!). I ordered it for an appetizer and was pleasantly surprised when a heaping plate of freshly cut tomatoes, avocados and hearts of palm was just waiting for me to dig in. I thought to myself ‘how simple’ and decided I’d track down a recipe for the dressing so I can make this work of art at home.
Well, I did just that and realized I couldn’t keep the recipe to myself! I had to share it with my own readers on Chew on That blog, and now I’m here to share it with you! Feel free to use low fat mayonnaise in the dressing or tweak it any way you like. Just make sure to use fresh tomatoes and avocados and you’re on the road to deliciousness.
I hope you enjoy it as much as I do. Here is the recipe:
Tomato, Avocado and Hearts of Palm Salad
I had this fresh and delicious salad for the first time in Buenos Aires. I thought it would be too simple but these ingredients turned out to be a wonderful combination!
2 fresh tomatoes, sliced
2 fresh avocados, sliced
8 pieces fresh hearts of palm, chopped diagonally (or 1-2 cans since fresh might be hard to find)
1 C. mayonnaise
1/4 C. ketchup
1 Tbs. white sugar
1 lemon, juiced
1/4 tsp. paprika
1 pinch ground black pepper
sun-dried tomatoes for garnish (optional)
In a small bowl, whisk the mayonnaise, ketchup, white sugar, lemon juice, paprika and pepper together.
Slice tomatoes and avocados to desired thickness and arrange around your serving plate. Sprinkle avocado with lemon juice to keep fresh. Chop hearts of palm diagonally and arrange on plate with tomatoes and avocados. Pour dressing into a small serving bowl (for dipping sauce) and drizzle with olive oil. Garnish with sun dried tomaroes if desired, and serve!
Hint: You may make the dressing ahead of time, but I wouldn’t slice the vegetables until just before serving, to keep them fresh.
July 25th, 2008