Avocado, Artichoke Hearts and Heart of Palm Salad served in Lettuce Wraps Recipe

Avocado, Artichoke Hearts, and Hearts of Palm Salad in Lettuce Cups

Yield: 4 servings

Nutritional Information Per Serving:
Serving size: 1 of 4 servings
Calories: 302
Total Fat: 24 g
Saturated Fat: 2 g
Carbohydrates: 24 g
Dietary Fiber: 13 g
Sugar: 4 g
Protein: 8 g
Cholesterol: 0 mg
Sodium: 955 mg

Total Time: 15 minutes
Preparation Time: 15 minutes

• 1 can (14 ounces) small artichoke hearts in water, drained
• 1 can (14 ounces) hearts of palm, drained and cut into medium-sized pieces
• 1/2 English cucumber, thinly sliced
• 1/2 small red onion, finely diced
• 1 poblano pepper, seeds and ribs removed, finely chopped
• 1/2 bunch fresh cilantro, roughly chopped (about 1/4 cup of leaves)
• 2 avocados, cut into large chunks
• 3 tablespoons white vinegar
• Salt and ground black pepper, to taste
• 1 head butter lettuce, leaves kept whole, washed and dried

1. In a medium mixing bowl, combine the artichoke hearts, hearts of palm, cucumber, red onion, poblano pepper, and cilantro. Gently fold in the avocado pieces, then drizzle the white vinegar over the mixture. Season with salt and black pepper to taste, and toss carefully so the avocado stays mostly intact.
2. Portion the salad into cleaned butter lettuce leaves to make lettuce cups. Serve immediately while fresh.

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