Avocado, Asparagus, and Hearts of Palm Salad

Name: Avocado, Asparagus, and Hearts of Palm Salad
Yield: makes 6 to 8 servings
Ingredients: 1 pound asparagus, trimmed and cut into 1-inch pieces; 1 (14-ounce) can hearts of palm, drained, rinsed, and cut into 1/2-inch pieces; About 12 cherry tomatoes, halved; 2 green onions (white and light green parts only), thinly sliced; 3 tablespoons red-wine vinegar; 2 tablespoons lemon juice; 1 1/2 tablespoons Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon sugar; 1/2 cup extra-virgin olive oil; 2 avocados, halved, peeled, pitted, and diced; 1/4 cup pine nuts, toasted

November 7, 2012

Crisp, tender asparagus spears get friendly with hearts of palm, cherry tomatoes, scallions, and avocado in this lovely starter salad from Epicurious member Theonike. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.

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