• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 2
    OK

    Cilantro Vinaigrette Salad (Ensalada de Cilantro y Lima)

    This beautiful and easy salad features a mixture of textures and flavors from sweet hearts of palm and creamy avocado to earthy crunchy beets and spicy radishes - all dressed in a tangy vinaigrette loaded with cilantro.


    Ingredients
    For the Vinaigrette
    1
    large handful fresh cilantro
    3 1/4
    ounces
    red wine vinegar
    1
    tablespoon
    fresh lime juice
    1
    teaspoon
    mustard
    1/2
    teaspoon
    honey
    6 1/2
    ounces
    Olive Oil
    *
    kosher salt and freshly ground black pepper, to taste
    For the Salad
    4
    small hearts of palm
    1
    beet
    1
    radish
    1/2
    a red onion
    1/2
    an avocado
    3
    ounces
    mixed greens (baby arugula, baby romaine lettuce, baby red oak leaf lettuce)
    3
    ounces
    alfalfa sprouts
    Directions
    For the cilantro vinaigrette: chop the cilantro. Put in a medium bowl and add the red wine vinegar, lime juice, mustard, honey, and salt and pepper to taste. Whisk slightly. Slowly add the olive oil and continue to whisk until it thickens and emulsifies. Set aside.
    For the salad: Shave the hearts of palm, beet, radish and red onions in very thin slices (preferably on a mandoline).
    Make ring shapes with the hearts of palm slices on two salad plates. Cut the avocado in thin strips and place the avocado strips on the bottom of the dishes (if you want, you can add a dash of vinaigrette on the avocado).
    Arrange the lettuce, sprouts, radish, beet and onion slices on top of the avocado strips. Serve with the vinaigrette on the side.

    The base number of servings for this recipe is 2
    OK

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