Recipes Avocado, Grapefruit and Hearts of Palm Salad Be the first to rate & review! 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 By Ken Oringer Updated on January 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Keller & Keller Total Time: 30 mins Yield: 8 Ingredients 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 Salt Tabasco 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 diagonal 1/2 cup coarsely chopped cilantro leaves Directions 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. Rate it Print