Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
  Cilantro Vinaigrette:
1 garlic clove
cup fresh cilantro leaves
tablespoons lemon juice
teaspoon sugar
cup olive oil

1 can of hearts of palm (400 g – 14 oz), drained and sliced
3 – 4 avocados (depending on the size), diced
1 red onion, sliced thin
2 lettuces, handcut in medium size pieces
9 oz (250 g) cherry tomatoes, halved
3 hard boiled eggs

Cilantro Vinaigrette:
Place garlic, cilantro, lemon juice, sugar and salt in the blender. With motor running add oil in a stream until a soft dressing is obtained.

Place hearts of palm, avocados and tomatoes in a bowl and combine.

Toss genly with onion and vinaigrette.

Line 8 salad plates with lettuce and mound avocado and hearts of palm mixture on top.Force hard boiled eggs through a strainer and sprinkle over salad.
        8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved