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.
More Great Salads
4 red grapefruits
1 tablespoon tamarind concentrate
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar
1/2 teaspoon Asian fish sauce
1/4 teaspoon ground cumin
1/2 cup canola oil
4 Hass avocados, cut into 1-inch pieces
1 small red onion, thinly sliced
Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick on the
1/2 cup coarsely chopped cilantro leaves
How to Make It
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.
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.
Transfer the grapefruit pieces to a large bowl. Add the avocados, onion, hearts of palm, cilantro and dressing. Toss gently and serve right away.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.