Holiday Dinner Menu (Part 2)
The salad that I prepared for the holiday dinner contained three things I loved: artichoke hearts, avocado, and hearts of palm. I found this recipe a while ago from Food Network and saved it in my recipe collection. Please click here to read the original recipe: Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps
A few things I modified from the original recipe were:
-For the dressing, I used apple vinegar instead of white vinegar. I also drizzled a little olive oil and sprinkled some chili powder to give this salad a little kick.
-I added grape tomatoes for more flavor and color.
-The author called for butter lettuce as the serving cups for the salad. Unfortunately I did not have the time to do it. So I chopped the lettuce and mixed it with the rest.
The crunchy poblano pepper, cucumber, lettuce, and tomatoes gave a wonderful balance to the tender and buttery artichoke hearts, avocado, and hearts of palm. So delicious!
Note: Next time, I’d like to try another modification using the three main things: avocado, artichoke hearts, and heart of palm. I’d add grape tomatoes into the mix, drizzle all of them with olive oil and apple vinegar, and then sprinkle with salt and pepper. I think this variation would make a great appetizer.