Salada Atlantico (v) (gf) Recipe

Wash and dry greens

Rinse the mixed salad greens thoroughly in cold water and spin or pat dry until mostly dry. Place in a large salad bowl and keep chilled.

Prepare avocado and tomato

Halve and pit the avocado, score the flesh into 1/2" cubes without cutting through the skin, then scoop out with a spoon and transfer to a small bowl. Squeeze a little lemon juice (about 1/2 tsp from the vinaigrette lemon) over the avocado to slow browning. Cut the tomato into wedges or 1/2" dice and set aside.

Slice hearts of palm, onion, and artichokes

Drain and slice the hearts of palm into 1/2" rounds. Thinly slice the red onion into half-moons and, if desired, soak the slices in cold water for 5 minutes to mellow the bite, then drain. Quarter the marinated artichoke hearts if not already in quarters.

In a small bowl or jar, combine the fresh lemon juice, honey, Dijon mustard, minced garlic (if using), and 1/2 tsp salt. Whisk to dissolve the honey and mustard.

Slowly stream in the extra-virgin olive oil while whisking (or add oil to jar, secure lid, and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with remaining salt and 1/4 tsp black pepper. If the dressing is too tart, add a little more honey, 1/4 tsp at a time.

Add the sliced hearts of palm, quartered artichoke hearts, tomato pieces, and thinly sliced red onion to the bowl with the mixed greens. Gently toss to combine.

Just before serving, add the cubed avocado on top and drizzle the lemon-honey vinaigrette evenly over the salad (start with about 3–4 tablespoons of dressing, then add more to taste). Gently toss once or twice to coat the ingredients without mashing the avocado.

Season with the remaining 1/2 tsp salt (if needed) and freshly ground black pepper to taste. Garnish with a sprinkle of lemon zest if using. Serve immediately.