Avocado, Grapefruit, and Hearts of Palm Salad
Recipe from Food & Wine

This recipe features traditionally Caribbean ingredients (avocados, hearts of palm) tossed in a dressing full of Asian flavors (tamarind, fish sauce). The vibrant salad is excellent alongside Ken Oringer's rich Cuban sandwiches.


Avocado, Grapefruit, and Hearts of Palm Salad
Keller & Keller

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Servings: 8
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Avocados, Caribbean Cuisine, Cuban Cuisine, Grapefruits, More Vegetables, Salad, Vegetable Salad
 
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Ingredients
  • 4 
    red grapefruits
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  • 1  tablespoon
    tamarind concentrate
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  • 1  tablespoon
    freshly squeezed lime juice
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  • 1  tablespoon
    sugar
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  • 1/2  teaspoon
    Asian fish sauce
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  • 1/4  teaspoon
    ground cumin
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  • 1/2  cup
    canola oil
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  •  
    Salt
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  •  
    Tabasco
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  • 4 
    Hass avocados, cut into 1-inch pieces
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  • 1 
    small red onion, thinly sliced
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  • 2  14-ounce
    cans hearts of palm, drained, and sliced 1/2 inch thick on the diagonal
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  • 1/2  cup
    coarsely chopped cilantro leaves
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Directions
1.
Using a sharp knife, peel the red grapefruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Cut the grapefruit sections into bite-size pieces.
2.
Squeeze the grapefruit membranes over a small bowl and reserve 1/4 cup of the grapefruit juice. Whisk in the tamarind concentrate, fresh lime juice, sugar, fish sauce, and cumin. Whisk in the canola oil in a thin stream. Season the salad dressing with salt and Tabasco.
3.
Transfer the grapefruit pieces to a large bowl. Add the avocados, onion, hearts of palm, cilantro, and dressing. Toss gently and serve right away.
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