Heirloom Tomato, Avocado & Hearts of Palm Salad with Shallot Vinaigrette
A vibrant, refreshing salad that celebrates late-season produce. Juicy heirloom tomatoes, creamy avocado, tender hearts of palm, and fragrant basil are lightly seasoned and tossed in a bright shallot vinaigrette. Simple, fresh, and perfectly balanced.
Ingredients
Shallot Vinaigrette
- 1 large shallot finely minced
- 1/4 cup red wine vinegar
- 1 dijon mustard
- 1 tsp honey
- kosher salt
- 1/2 cup olive oil
For the Salad
- 2 large heirloom tomatoes cut into 1/2 in cubes
- 2 large haas avocados cut into 1/2 in cubes
- 1 14 oz can of hearts of palm sliced into 1/4 in circles
- 1/2 cup basil leaves (from about 3 large stems) tough stems removed and cut in a chiffonade
- fresh cracked pepper
- Maldon salt
Instructions
- In a jar, add in shallots, red wine vinegar, dijon mustard, honey and salt. Shake to mix well. Pour in olive oil and shake again to emulsify. This dressing tastes good the first day but is even better made the night before so that the flavors have more time to meld. It's important to note that this is not a make ahead salad. The vegetables taste best when chopped right before serving.
- Cut up tomatoes and avocados. Sprinkle with salt and add to a bowl. Add in hearts of palm and basil, drizzle with a few tablespoons of the dressing and toss. Add a few grinds of pepper and a sprinkle of Maldon flakes and serve immediately.