"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps Recipe

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This recipe for Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Liberman
Added: Sunday, May 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (14-ounce) can small artichoke hearts in water, drained
1 (14-ounce) can hearts of palm, cut into medium chunks, drained
1/2 English cucumber, thinly sliced
1/2 small red onion, finely chopped
1 poblano pepper or jalapeno pepper, seeded, ribbed, and finely chopped
1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
2 avocados, cut in large chunks
3 tablespoons white vinegar
Salt and freshly ground black pepper
1 head butter lettuce, leaves whole, rinsed and dried

Directions:
Directions:
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano or jalapeno, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes.

To serve, spoon the salad into the butter lettuce cups.

Yields 4 servings
15 min prep time

Personal Notes:
Personal Notes:
Light and fresh, this salad is seriously good and something different. We've never made it in lettuce wraps-- just as a side salad. Really excellent.

 

 

 

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