Salada Atlantico (v)(gf) Recipe

Make the vinaigrette

In a small bowl or jar combine lemon juice, honey, Dijon mustard, and white wine vinegar. Whisk or shake to combine until honey is dissolved. Add grated lemon zest, minced garlic, salt and pepper, then slowly whisk in the olive oil in a steady stream until emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp honey if you prefer slightly sweeter. Set aside for at least 5 minutes to allow flavors to marry.

Prepare ingredients

Wash and very gently spin-dry the mixed salad greens; transfer to a large salad bowl and chill briefly if desired. Drain the hearts of palm and pat dry; slice into 1/4" rounds. Quarter the tomato (or dice if preferred). Peel, pit, and slice the avocado into 1/2" slices or dice it. Thinly slice the red onion into rings; if onion is strong, soak slices in cold water for 5 minutes then drain to mellow the flavor. Quarter or roughly chop the artichoke hearts if they’re large.

Assemble the salad

Place the mixed greens in the bowl and scatter the tomato wedges, sliced hearts of palm, artichoke hearts, and red onion over the greens. Gently nestle the avocado slices on top, taking care not to mash them. Sprinkle the coarse sea salt and 1 tsp freshly ground black pepper evenly over the salad.

Dress and serve

Drizzle about two-thirds of the lemon-honey vinaigrette over the assembled salad (reserve the rest to serve on the side). Using tongs, gently toss the salad once or twice to coat the leaves lightly — avoid over-tossing to keep avocado intact. Taste and add additional vinaigrette if desired. Serve immediately with lemon wedges on the side for extra brightness.