Crisp, tender asparagus spears get friendly with hearts of palm, cherry tomatoes, scallions, and avocado in this lovely starter salad from Epicurious member Theonike. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.

　　

Ingredients

makes 6 to 8 servings

　　1 pound asparagus, trimmed and cut into 1-inch pieces

　　1 (14-ounce) can hearts of palm, drained, rinsed, and cut into 1/2-inch pieces

　　About 12 cherry tomatoes, halved

　　2 green onions (white and light green parts only), thinly sliced

　　3 tablespoons red-wine vinegar

　　2 tablespoons lemon juice

　　1 1/2 tablespoons Dijon mustard

　　1 garlic clove, minced

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon sugar

　　1/2 cup extra-virgin olive oil

　　2 avocados, halved, peeled, pitted, and diced

　　1/4 cup pine nuts, toasted

　　

Step 1

In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.

　　

Step 2

Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.

　　

Step 3

In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

　　The Epicurious Cookbook