The Joy of Avocado

 

Hearts of Palm, Artichoke and Avocado Salad

Avocado is one of my favorite foods.  Years ago I shied away from it, concerned about the high fat content, sure it would just adds pounds to that little number on the scale.  Once I became a vegan, heart healthy fats like those from avocado, olive oil, nuts and seeds became staples of my diet, and I discovered only really positive benefits like a strong good cholesterol number, a well-functioning metabolism and, to my pleasant surprise, absolutely zero weight gain!  I created this dish last summer and it is now often requested at family dinners.

 

[wpdealpon unixtime=”1358341334″ price=”ONLY £5pm” style=”red” buy_url=” http://www.pledgingforchange.org?a_aid=sadiessanctuary” timer_finish=”2311-08-21 12:30:30″]Join our community of ethical businesses on Pledging for Change via the buy now link below and Sadies Horse Rescue Sanctuary will benefit too[/wpdealpon]

 

 

Avacado Salad

Hearts of Palm, Artichoke and Avocado Salad

14 oz can, artichokes hearts, in water, drained
14 oz can, hearts of palm, drained, and cut in 1/4″ pieces
1/2 c sliced and seeded cherry tomatoes
1 diced avocado
1 TBSP flat leaf parsley, chopped
1 TBSP red wine vinegar

1 TBSP Orange infused olive oil (or 1 TBSP olive oil and 1/2 TBSP orange juice)
Salt to taste

Slice the hearts of palm on the bias and, with your finger, remove the inner stalk to make additional pieces.  Place all pieces in a medium sized mixing bowl.  Cut the artichokes into 4-6 pieces and toss into the bowl.  Add the tomatoes (seeded so they don’t get too soft), avocado and lemon juice and toss gently so the avocado keeps it’s fresh color.  Next add the vinegar, oil ( juice if necessary) and salt to taste and toss gently again.  Refrigerate for an hour before serving.  By the way…you can always add a second avocado or 1 TBSP of organic agave nectar to slightly change up the flavor.  I have done both and all versions are really very good!

If you want a really simple guacamole recipe that’s a hit every time, it’s this easy:

Mash 3 ripe avocados in a bowl.  Add the juice of one lime, 1 quarter cup of finely chopped and seeded cherry tomatoes and kosher salt to taste (I sometimes add a little more lime juice for a good kick and some fresh parsley or cilantro for additional fresh flavor.)  Last night I even added some fresh corn kernels and some rinsed black beans…You won’t need tupperware for this dish because you will never have any left over!

 

If you don't have integrity, you have nothing. You can't buy it. You can have all the money in the world, but if you are not a moral and ethical person, you really have nothing.
Henry Kravis

About Yonni

Diets and fads come and go, but eating healthfully while still enjoying life is a trend that's here to stay! As The Trendy Vegan I will feature great vegan recipes to help inspire you to live the best healthy lifestyle you can without compromising on the fun!

I'm a full-time working mom who turned vegan three years ago for medical reasons. Between my career, the commute, juggling my family's schedule and a busy social life, adjusting to the vegan way of life took some getting used to. Now that I've done it, with great success, I've got some great tips and stories to show how anyone can adapt to this way of life without letting food restrictions stand in the way of a great time! Enjoy...

Follow @Vegandthecity on Twitter