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. More Great Salads

Avocado, Grapefruit, and Hearts of Palm Salad
Photo: © Keller & Keller
Total Time:
30 mins


  • 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


  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.

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