profondo del cuore/heart of hearts
It is a new week. And, as I progress in my new position, I remain hopeful confident each week will be better than the one before. Like I tell the kids, the great thing about waking up each morning is the fresh start with which we are presented that is ours.
So, keeping with what I preach to the kids, I have also decided to keep it fresh by bringing you a yummy satisfying, light, and delicious salad, of sorts. And, since Janet from Taste Space is hosting WHB this week, I am sending this over to her for the round up.
I first had hearts of palm while living in NYC in 1995. I am not sure why I remember that specific year. But, for some reason I recall I was at a dinner party and didn’t want to make it known that I was clueless about what the white circular chunks were in my salad. An unfamiliar taste at first, I later learned what the circular chunks were, and have really grown to enjoy heart of palm. I now include hearts of palm in my meals whenever I can, as the ivory color, firm texture, and delicate sweet taste really offers a lovely twist to any appetizer and salads.
Because wild palms are native to the Amazon region, and have a (refrigerated) shelf life of only about 2 weeks, I have only indulged in canned hearts of palm. I think it would be cool to experience fresh, but until then…I am all about the canned. And, if they are not available for some reason, I then substitute them for marinated artichoke hearts or cooked white asparagus.
I decided to eat up this salad on some toast. Although I don’t typically keep bread in the house, there are occasions when I pick up some Wasa Multi Grain or Alessi Toasts every now and again. The Alessi toasts worked really well with this salad because their nondescript taste did not take away from citrus blend of flavors.
(Bren is running a series of cookbook reviews, one of which is Viva Vegan. Be sure to check her blog regularly for the delicious postings!)
Heart of Palm & Avocado Salad
Adapted recipe from Viva Vegan!
1 14-oz can/jar hearts of palm,drained & rinsed, cut in ½-inch pieces
1 large ripe tomato, seeded and diced
1 small onion, diced
2 Tbsp. lime juice
1 Tbsp. white wine vinegar
1 Tbsp. olive oil
2 Tbsp. cilantro, finely chopped
1 tsp. dried oregano
½ tsp. salt
1 lg. ripe avocado, diced
Combine all the ingredients together and mix well. Chill for 30 minutes before serving to “marry” the flavors.