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Avocado, Grapefruit, and Hearts of Palm Salad
© Keller & Keller

Avocado, Grapefruit and Hearts of Palm Salad


This recipe features traditionally Caribbean ingredients (avocados, hearts of palm) tossed in a dressing full of Asian flavors (tamarind, fish sauce). The vibrant salad is excellent alongside Ken Oringer's rich Cuban sandwiches.

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  1. 4 red grapefruits
  2. 1 tablespoon tamarind concentrate
  3. 1 tablespoon freshly squeezed lime juice
  4. 1 tablespoon sugar
  5. 1/2 teaspoon Asian fish sauce
  6. 1/4 teaspoon ground cumin
  7. 1/2 cup canola oil
  8. Salt
  9. Tabasco
  10. 4 Hass avocados, cut into 1-inch pieces
  11. 1 small red onion, thinly sliced
  12. Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick on the diagonal
  13. 1/2 cup coarsely chopped cilantro leaves
  1. Using a sharp knife, peel the red grapefruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Cut the grapefruit sections into bite-size pieces.
  2. Squeeze the grapefruit membranes over a small bowl and reserve 1/4 cup of the grapefruit juice. Whisk in the tamarind concentrate, fresh lime juice, sugar, fish sauce and cumin. Whisk in the canola oil in a thin stream. Season the salad dressing with salt and Tabasco.
  3. Transfer the grapefruit pieces to a large bowl. Add the avocados, onion, hearts of palm, cilantro and dressing. Toss gently and serve right away.