Avocado, Grapefruit and Hearts of Palm Salad


  • 0.5 teaspoon(s) Asian fish sauce
  • 0.5 cup(s) coarsely chopped cilantro leaves
  • 1 tablespoon(s) sugar
  • Tabasco
  • 1 small red onion
  • 1 tablespoon(s) tamarind concentrate
  • 2 14-ounce cans hearts of palm
  • + 6 more ingredients
    • Salt
    • 1 tablespoon(s) freshly squeezed lime juice
    • 0.5 cup(s) canola oil
    • 4 Hass avocados
    • 0.25 teaspoon(s) ground cumin
    • 4 red grapefruits

Using a sharp knife, peel the red grapefruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Cut the grapefruit sections into bite-size pieces. Squeeze the grapefruit membranes over a small bowl and reserve 1/4 cup of th...

View full recipe at Food & Wine


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