Avocado, Asparagus, Artichoke Hearts & Hearts of Palm Salad

Pati Jinich

Avocado, Asparagus, Artichoke Hearts & Hearts of Palm Salad
Nutrition Facts
Avocado, Asparagus, Artichoke Hearts & Hearts of Palm Salad
Amount Per Serving 6
Calories 309 Calories from Fat 0
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0g  
Polyunsaturated Fat 3g  
Monounsaturated Fat 19g  
Cholesterol 62mg 21%
Sodium 693mg 29%
Potassium 719mg 43%
Total Carbohydrates 14g 5%
Dietary Fiber 8g 32%
Sugar 4g  
Protein 6g 12%
Vitamin A 1228%
Vitamin C 23%
Calcium 50%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 2 tablespoons chopped fresh mint or 2 teaspoons dried
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • 1/4 cup olive oil plus 2 tablespoons
  • 2 teaspoons kosher or sea salt divided
  • 1 teaspoon freshly ground black pepper or to taste
  • 1/4 cup thinly sliced shallot
  • 1 pound cherry tomatoes
  • 1 pound asparagus
  • Zest of a lime
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Dijon mustard
  • 2 eggs hardboiled, cut in half, yolks separated from the
  • 2 Avocados From Mexico large halved, pitted, cut into large bite size pieces
  • Credit: Pati Jinich

Instructions

  1. Preheat oven to 425˚F.
  2. Cut off the bottom 1/2-inch of the asparagus to remove dry and hard ends.
  3. Peel each piece of asparagus with a vegetable peeler, starting from below the head of the asparagus (about 2-inches down) all the way down to the bottom.
  4. In a large mixing bowl, combine the fresh basil, mint and sage with 1/4 cup olive oil, 1 1/2 teaspoon salt, pepper and shallots. Whisk with a whisk or fork until well mixed.
  5. Set a half-sized rimmed baking sheet (18- by 13-inches) on the counter top.
  6. Incorporate the cherry tomatoes with the marinade, toss well, and with a slotted spoon place on one half of the baking sheet.
  7. Place the asparagus on the other half of the baking sheet in a single line and cover and toss with the remaining marinade.
  8. Roast in the oven for 12 to 13 minutes, until the asparagus are cooked but still with a crisp bite. Remove from the oven.
  9. Remove the asparagus and set them on a chopping board to cool.
  10. Place the cherry tomatoes back in the oven for another 5 to 6 minutes. Remove from the oven and let cool.
  11. Once cool enough to handle, remove the tomatoes from the baking sheet with a slotted spoon and pour all the juices from he baking sheet into the jar of the blender.
  12. Once the asparagus has cooled, cut 1-inch of the lower part of the stem and add those ends to the jar of the blender.
  13. Leave the rest of the asparagus for the salad, cut into 1 to 1 1/2-inch pieces.
  14. Add the lime zest, lime juice, remaining 2 tablespoons olive oil, Dijon mustard, remaining 1/2 teaspoon salt and cooked egg yolks to the jar of the blender. Puree until smooth.
  15. In a large serving bowl, place the big avocado chunks. Pour the thick vinaigrette on top and toss well.
  16. Place the cut asparagus on top. Spoon the roasted tomatoes on top. Garnish with the finely chopped cooked egg whites.

Reviews

Nutrition Facts
Avocado, Asparagus, Artichoke Hearts & Hearts of Palm Salad
Amount Per Serving 6
Calories 309 Calories from Fat 0
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Trans Fat 0g  
Polyunsaturated Fat 3g  
Monounsaturated Fat 19g  
Cholesterol 62mg 21%
Sodium 693mg 29%
Potassium 719mg 43%
Total Carbohydrates 14g 5%
Dietary Fiber 8g 32%
Sugar 4g  
Protein 6g 12%
Vitamin A 1228%
Vitamin C 23%
Calcium 50%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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