Two posts in one day? Yup. I’m on a roll. Must be all the fruits and veggies I’ve been eating this week. After two not-so-healthy recipe posts in a row (first Carrot Cake, then Mushroom Stroganoff), I promised to get back on track this week. And that I have. I can really tell a difference in my energy level.
I know I’ve said it before, but it’s amazing what good fuel can do for your body.
I get more magazines than I have time to read. Mostly because I have friends with kids whose schools raise funds via magazine subscription sales. Really, that’s just a good excuse for me to subscribe to one more magazine that I think I need. It’s a good cause, right?
This week, I finally sat down and skimmed through several issues as I looked for new recipes to try. Food & Wine magazine has a handy index with a color-coded system that allows the reader to quickly search for recipes by category (Fast, Healthy, Make Ahead, Vegetarian, Staff Favorite).
When I noticed that the Hearts of Palm and Avocado Salad recipe (by Grace Parisi) was Fast, Healthy and Vegetarian (and gluten-free!), I quickly flipped to the page and began to drool when I saw the gorgeous photo. Oh how I wish I had a fairy food stylist who would make all of my food look that beautiful.
This Brazilian-style salad is simple, but has a unique combination of flavors. It may seem obvious to some, but I wouldn’t think to pair hearts of palm with avocado and lime.
Oddly enough, they work really well together. The result is a refreshing, yet rich and creamy salad that tastes “naughty”, but it isn’t. It’s a great alternative to potato salad (and much quicker to make).
As I noted in the recipe, I used Vegenaise instead of mayonnaise (to make it vegan), grapeseed oil instead of canola oil (1 tablespoon instead of 2) and cilantro instead of parsley.
Only because I’m not a huge onion fan (especially raw onions), I would sub green onions next time. I would also try the dressing without the lime zest since the lime flavor is quite strong.
I don’t know if it’s a potato salad thing or what, but I kind of missed the occasional crunchy texture of celery. I might try tossing some in just to experiment.
Hubs have been out of town for work, so he hasn’t been here to taste-test for me. My guess is that he would like this salad, but he wouldn’t love it. He’s not an artichoke fan and since hearts of palm are fairly close to artichokes in terms of texture and flavor, it might not be his thing.
I, on the other hand, love them both, so this one is right up my alley. I use artichokes in recipes all the time, but I often forget about hearts of palm. Now my wheels are turning… you might be seeing more hearts of palm recipes in the near future ;)