Avocado and Hearts of Palm Salad

Avocado and Hearts of Palm Salad

Adapted from: Randy Zweiban, Province, Chicago. Yield: 24 servings.

6 avocados from Mexico

1 cup lemon or lime juice

8 cups thinly sliced Costa Rican hearts of palm

2 cups diced ripe papaya, divided

¾ cup canola oil, divided

⅛ cup rice wine vinegar

3 cups tomato concasse

¾ cup diced red oni

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