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


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1 c
canned hearts of palm, drained and chopped, if need be
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


  • 1Coarsely 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.
  • 2Caper 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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