Salada Atlantico Recipe

Name: Oporto Fooding House & Wines Salada Atlantico Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Salad
Ingredients: 6 cups mixed salad greens (spring mix, baby arugula, and baby spinach); 1 unit ripe avocado; 1 cup hearts of palm, drained and sliced 1/4-inch; 1 unit roma or vine-ripened tomato, cut into 8 wedges; 1 small red onion, thinly sliced; 1 cup marinated artichoke hearts, quartered (or steamed/chilled artichoke hearts); 1 tsp fresh lemon zest (for garnish); 2 tbsp small fresh herbs (optional: chopped parsley or basil); 0 to taste coarse sea salt; 0 to taste freshly ground black pepper; 4 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice (about 1 large lemon); 1 tbsp honey; 1 tsp Dijon mustard; 1 tsp white wine vinegar or champagne vinegar; 1 tsp minced garlic or garlic paste; 0 to taste salt; 0 to taste black pepper

Inspired by Oporto Fooding House & Wine

Time20m

Serves2

house mixed greens, avocado, hearts of palm, tomato, red onion, artichoke, lemon-honey vinaigrette

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Ingredients

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Salad

6 cups mixed salad greens (spring mix, baby arugula, and baby spinach)

1 unit ripe avocado

1 cup hearts of palm, drained and sliced 1/4-inch

1 unit roma or vine-ripened tomato, cut into 8 wedges

1 small Red onion, thinly sliced

1 cup marinated artichoke hearts, quartered (or steamed/chilled artichoke hearts)

1 tsp fresh lemon zest (for garnish)

2 tbsp small fresh herbs (optional: chopped parsley or basil)

0 to taste coarse sea salt

0 to taste freshly ground black pepper

Lemon-Honey Vinaigrette

4 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice (about 1 large lemon)

1 tbsp Honey

1 tsp Dijon mustard

1 tsp white wine vinegar or champagne vinegar

1 tsp minced garlic or garlic paste

0 to taste Celtic sea salt

0 to taste black pepper

Method

Lemon-Honey Vinaigrette

Whisk the dressing

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 teaspoon white wine vinegar, and 1 teaspoon minced garlic. Whisk or shake briefly to combine.

Slowly stream in 4 tablespoons extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened.

Taste and season with salt and freshly ground black pepper to taste (about 1/4 tsp salt to start). If the dressing is too tart, add a little more honey (1/2 tsp increments). Set aside at room temperature for 5 minutes to let flavors meld.

Salad

Prepare produce: Rinse and spin-dry 6 cups mixed salad greens; transfer to a large mixing bowl. Pat dry any wet leaves to prevent watering down the vinaigrette.

Thinly slice the red onion into rings or half-rings. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Slice the hearts of palm into 1/4-inch rounds (if not pre-sliced) and quarter the marinated artichoke hearts if large.

Cut the tomato into wedges (about 8) or large bite-size pieces. If using very juicy tomatoes, gently squeeze out excess seeds to avoid a watery salad.

Halve and pit the avocado. Slice or dice the avocado right before serving to prevent browning. Lightly toss avocado pieces with a squeeze of lemon juice (from the reserved lemon or a little of the vinaigrette) to slow oxidation.

Assemble the salad: Add the hearts of palm, artichoke hearts, tomato wedges, and red onion to the bowl with mixed greens. Gently fold to combine.

Dress the salad: Pour the lemon-honey vinaigrette over the salad—start with about 3 tablespoons (roughly 1.5 tbsp per 2 cups greens) and gently toss with salad tongs or two large spoons until evenly coated. Add more dressing as needed to taste.

Add avocado slices on top and sprinkle chopped fresh herbs (2 tablespoons) and lemon zest (1 teaspoon) over the salad. Season with coarse sea salt and freshly ground black pepper to taste.

Serve immediately on chilled plates or bowls so the avocado stays fresh and greens remain crisp.