Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Champagne | not in our table | 0 |
| Papaya | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 ½ Pounds California Avocados, diced
- 2/3 Cups Water
- 3 Tbsp Fresh lime juice
- 1 Tbsp Sherry vinegar
- ½ tsp Salt
- ¼ Tbsp Freshly ground pepper
- 2/3 Cups C anola oil, divided
- 2 Tbsp Champagne vinegar
- 12 oz Hearts of palm, julienned
- 180 oz Baby lettuce
- 1/3 Cups Kalmata olives, chopped
- 1/3 Cups Green Greek olives, chopped
- ¾ Cup Papaya, finely diced
- Fresh lemon juice - as needed
- =
Directions
To make avocado vinaigrette, in a food processor or blender, puree until smooth 1 diced avocado, water, lime juice, sherry vinegar, salt and pepper.
With machine running, drizzle in 1/3 cup canola oil; reserve.
JUST BEFORE SERVICE
Cut remaining 4 avocados into 12 slices each; brush with lemon juice. Reserve.
Dress 1-1/2 cups baby lettuces with 1 tablespoon avocado vinaigrette. Arrange on a serving plate. Top with 1/3 cup reserved hearts of palm. Arrange 4 avocado slices on salad. Sprinkle with 1 generous teaspoon each Kalamata and Greek olives, then 1 tablespoon papaya. Drizzle 1/2 tablespoon vinaigrette over salad.