When I was growing up, every Friday night there was a salad made of avocado and hearts of palm on the Shabbat table. Sometimes my mom would add a can of corn to it. To this day, it’s still the salad that all the grandkids fight over. In this version, I’ve omitted the usual mayo and seasoned it with za’atar, which is an ingredient the kids have come to love. I like to serve this salad on a platter, instead of in a bowl, so the avocado doesn’t get mushy.
Avocado, Hearts of Palm, Edamame, & Za’atar Salad
June 09, 2021
Ingredients
- 2avocados, pitted, peeled, and thinly sliced
- Juice of 1/2 lemon
- 6–8 hearts of palm (from 1 can or jar), cut into thin rounds
- 1cup frozen shelled edamame, thawed
- 2tablespoons za’atar
- 2tablespoons extra-virgin olive oil
- 1tablespoon rice vinegar
- 1teaspoon pure raw honey
- Kosher salt and freshly ground pepper
- Grated zest of 1 lemon
Yield: Serves 6-8
Preparation
- Step 1
Place the avocado slices in a single layer on a platter and drizzle the lemon juice over the slices. Scatter the hearts of palm over the avocados and top with the edamame. Sprinkle the za’atar over the salad.
- Step 2
In a small bowl, whisk together the oil, vinegar, and honey until blended. Season with salt and pepper. Spoon the dressing over the salad and garnish with the lemon zest. Serve right away.