Hearts of Palm-Endive-Avocado w/ Caper Viniagrette

Martha Price


This is an elegant, tasty and easy first or side course. It takes almost no time at all to prepare, but delivers a lot of flavor. Perfect with a company dinner or for the family any time.

The recipe makes two servings; multiply to your need.


★★★★★ 1 vote

5 Min
No-Cook or Other


  • 1 c
    canned hearts of palm, drained and chopped, if need be
  • 1
    ripe avocado
  • 6 large
    endive leaves

  • 2 Tbsp
    good wine vinaigrette
  • 1/2 tsp
    coarse salt
  • ·
    few grinds black pepper
  • 6 Tbsp
    fruity olive oil
  • 1 tsp
    drained capers

How to Make Hearts of Palm-Endive-Avocado w/ Caper Viniagrette


  1. Coarsely dice hearts of palm. Peel, halve, quarter then slice avocado. Combine with hearts of palm. Line two plates with endive leaves. Divide avocado mixture into two even portions and form mound in center of each salad plate.
  2. Caper Vinaigrette: As if scrambling eggs, mix vinegar, salt, pepper and olive oil in small bowl. After blending well, stir in capers.
    Spoon Caper Vinaegrette sparsely over mounded salad.

Printable Recipe Card

About Hearts of Palm-Endive-Avocado w/ Caper Viniagrette

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy
Hashtag: #Company

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