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September 21, 2013

Hearts of Palm and Avocado Salad

I love salads this time of year but pairing them with the right wine can sometimes be challenging. Here are a few tips that will help you to begin satisfying a summer fix of fresh veggies with wine.

Serves 4

Pair this salad with a zesty, lemony Sauvignon Blanc

1 cup yellow cherry tomatoes, halved
½ small sweet onion, cut into slivers
Two 14-ounce cans hearts of palm, drained and sliced ½ inch thick
1 Hass avocado, cut into ½ inch pieces
¼ cup flat leaf parsley, coarsely chopped
½ teaspoon lime zest
2 tablespoons lime juice, freshly squeezed
2 tablespoons mayonnaise
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste

In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsley. In a small bowl, whisk the lime zest and lime juice with the mayonnaise and oil, season the dressing with salt and pepper. Pour the dressing over the salad, toss gently and serve.

Wine Pairing Tips

Pair acidic vinaigrettes with acidic wines like Sauvignon Blanc or Albarino.

Creamy dressings will usually pair well with Chardonnay (as long as it isn’t too buttery) or Pinot Gris

Add cheese, nuts, and meat to the salad which will bridge the flavors and increase the wine options, such as sparklers, light Pinot Noir and Rose wines.

Posted by terri at September 21, 2013 11:01 PM