Hearts of Palm and Stone Crab Salad with Avocado-Buttermilk Dressing

Total Time:
20 min
20 min

4 servings

  • 1 head Bibb lettuce, cored and leaves separated, washed and spun dry
  • 2 vine-ripened tomatoes (about 4 ounces each), sliced
  • 3/4 pound fresh hearts of palm, trimmed, poached, and cut into quarters lengthwise, or 1 (14-
  • ounce) can hearts of palm, rinsed and patted dry, cut into quarters lengthwise
  • 3 pounds medium stone crab claws (about 20)
  • Avocado-Buttermilk Dressing, recipe follows
  • Overlap the lettuce leaves on each of 4 large plates. Fan out the sliced tomatoes in the center of the lettuce and arrange the hearts of palm spears in spokes. Place the stone crab claws in the center of the tomatoes and drizzle with the dressing to taste.

Avocado-Buttermilk Dressing:
  • 1 medium firm-ripe avocado, peeled, seeded and cubed (tested with Haas)

  • 2/3 cup buttermilk

  • 1/4 cup sour cream

  • 3 tablespoons grated sweet onions

  • 2 1/2 tablespoons fresh lime juice

  • 2 tablespoons olive oil

  • 1 teaspoon minced garlic

  • 1 teaspoon minced fresh dill

  • 1/2 teaspoon salt

  • 1/8 teaspoon cayenne

  • Combine all the ingredients in a blender and blend on high speed until smooth, scraping down the sides as needed. Adjust the seasoning, to taste.

  • Transfer to a bowl, cover, and refrigerate until ready to use. (The dressing can be made up to 4 hours in advance.)

  • Yield: 1 3/4 cups

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    Recipe courtesy of Food Network Kitchen