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Avocado, Hearts of Palm & Mushrooms W/ Truffle Oil Vinaigrette

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

10 min

| Serves 4 |

137 calories per serving

Ingredients

Salad

  • 1 Haas avocadoAvocado, Hearts of Palm & Mushrooms W Spicy Truffle Oil Vinaigrette
  • 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

    Avocado, Hearts of Palm & Mushrooms W Spicy Truffle Oil Vinaigrette

    Three’s a wonderful crowd, when it’s these three in the dressing.

  • 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.

Directions

Make the dressing: In a small bowl or measuring cup, whisk all of the dressing ingredients together until well emulsified. Set aside.

button mushrooms

Silky smooth white mushrooms add nice texture to this salad.

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!

 

 

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