Chilean-Style Avocado Salad 4.000

Katherine Frey/The Washington Post

Jan 15, 2014

Serve this bright, pretty, crunchy salad as a first course or side dish.

Make Ahead: The salad components can be prepped and refrigerated several hours in advance. Dress the salad just before serving.

4 - 5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-5 servings

  • Kosher salt
  • 1 pound asparagus (woody ends trimmed off), peeled
  • Flesh of 2 ripe avocados, cut into 1/2-inch pieces
  • 1/2 cup canned hearts of palm (about 7 ounces), cut into 1/2-inch pieces (may substitute fresh hearts of palm; see NOTE)
  • 2 medium ribs celery, cut into small dice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice, or to taste
  • Freshly ground black pepper


Fill a mixing bowl with ice water.

Bring a pot of water to a boil over high heat. Add a generous pinch of salt, then the asparagus. Blanch for no more than 2 minutes, then drain and transfer to the ice-water bath to stop the cooking. Cool, then drain and dry thoroughly. The asparagus should be tender but not mushy or crunchy. Cut each asparagus spear crosswise in half; cut only the trimmed-end halves crosswise into 1/2-inch pieces.

Combine the 1/2-inch asparagus pieces, avocados, hearts of palm and celery in a mixing bowl. Drizzle the oil and lemon juice over the mixture, then season lightly with salt and pepper. Toss gently to incorporate.

Arrange 3 or 4 asparagus-spear halves at the center of each plate. Divide the dressed salad mixture on top.

NOTE: If you use fresh hearts of palm, chef Palermo recommends blanching the cut pieces in salted, acidulated water for a minute or two, then draining and drying them thoroughly before using.

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Recipe Source

From Nick Palermo, executive chef at the Old Angler’s Inn in Potomac.

Tested by Bonnie S. Benwick.

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