Ingredients
- 1 (14-ounce) can small artichoke hearts in water, drained
- 1 (14-ounce) can hearts of palm, cut into medium chunks, drained
- 1/2 English cucumber, thinly sliced
- 1/2 small red onion, finely chopped
- 1 poblano pepper, seeded, ribbed, and finely chopped
- 1/2 bunch fresh cilantro, leaves coarsely chopped (about 1/4 cup)
- 2 avocados, cut in large chunks
- 3 tablespoons white vinegar
- Salt and freshly ground black pepper
- 1 head butter lettuce, leaves whole, rinsed and dried
Directions
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes.
To serve, spoon the salad into the butter lettuce cups.
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By lfontein
Los Angeles, CA
on April 07, 2013
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I've made this recipe many times. It's always devoured and several people have asked me for the recipe. It makes a beautiful presentation on a large platter with the lettuce leaves fanned out in concentric circles and the salad piled up in the center. Sometimes I leave out the artichoke hearts and it's great with or without. Very simple but also impressive when you have company.
By Jody in Garland, TX
Garland, TX
on October 15, 2012
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This salad is so good. I used a regular cucumber because I like them better than the English cucumber and a large jalapeno (with seeds in place of the poblano. It was great with the Cuban sandwich.
By Chef #608274
san jose, CA
on July 07, 2009
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This is a great vegetarian dinner. The flavor blend well together. My family love this dish. The wraps are a great full mean, no need for any side dishes. I have made it 4 times and can't wait til my 5th.
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