Avocado and Hearts of Palm Boats
This is a great Cinco de Mayo party nosh to set out for your guests as it leaves one hand open for the obligatory margarita! That's only the beginning, whip this up all summer long and take it to BBQs, summertime parties, to the pool, etc. It makes a perfect light meal or needed snack just when you want to grab the chips! And- the coconut adds a nice earthiness you don't typically see in a summer salsa; it really rounds out the flavors and keeps you satisfied for hours!
- 2 avocados
- 1 cup hearts of palm
- 4 mini cherry tomatoes
- 2 tablespoons minced red onion
- leaves from 4-5 stalks of cilantro (optional)
- 1 1/2 tablespoons unsweetened, shredded coconut
- pinch of sea salt
- juice of one lime
If you choose to make the topping:
- 1/4 cup raw and unsalted cashews
- 1/4 cup coconut milk or coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
Cut the avocados in half and extract seed. Using a small knife, gently run the tip of the blade down the inside and just scraping the outside skin. Make several long, parallel cuts. Continue to cut the opposite way as well and gently scoop out the cubed pieces into a large shallow bowl.
Cut the hearts of palm to small pieces. Add to bowl.
Cut the cherry tomatoes in 4ths and then in half again. Add to bowl.
Tear leaves of cilantro and add to bowl.
Sprinkle in coconut, sea salt and lime juice. Gently fold ingredients together and scoop back into avocado shell.
If you are making the cream topping, blend all ingredients together in a blender until smooth and drizzle over avocados.
Makes 4 servings with extra filling left over.