It looks like a classic composed salad. But wait ’till you taste the dressing. If you have a love for the unorthodox, you will love this approach.
Avocado, Mushroom & Hearts of Palm W/ Truffle Oil Vinaigrette
| Serves 4 |
137 calories per serving
- 1 Haas avocado
- 1 14 ounce can hearts of palm – halves or quarters
- 6 – 8 white button mushrooms
- Generous pinch of salt
- Fresh ground pepper to taste
Spicy Truffle Oil Vinaigrette
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon truffle oil
- 1 1/2 teaspoons pomegranate vinegar*
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Sriracha sauce
- Small pinch of salt
I recommend O Olive Oil’s pomegranate vinegar, which, like a wonderful rosé wine, is a tad fruity with a clean finish.
Make the dressing: In a small bowl or measuring cup, whisk all of the dressing ingredients together until well emulsified. Set aside.
Prepare the salad ingredients: Rinse the mushrooms, pat dry, and trim off the fibrous stems. Slice into roughly 1/4 – 1/2 inch pieces. Drain the hearts of palm well. Peel and slice the avocado into 12 – 16 pieces.
Assemble the salad: Divide the avocado amongst individual plates. Arrange the hearts of palm and mushrooms next to the avocado. Taste-test the dressing on a piece of mushroom. Adjust the seasonings accordingly. Drizzle the dressing over the salad. Add fresh ground pepper, if desired. Serve, and enjoy!