Romaine Sweet Hearts

February 2008
Romaine Sweet Hearts

by 14 people

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Makes: 2 servings

Prep: 20 mins

  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons chopped fresh mint
  • 2 teaspoons fresh lemon juice
  • 1/2 cup chopped marinated artichoke hearts
  • 1/2 cup chopped hearts of palm
  • 1/2 avocado, chopped
  • Salt
  • 1/2 pomegranate
  • 4 leaves romaine lettuce from the heart
  1. In a medium bowl, stir together the mayonnaise, mint and lemon juice. Add the artichoke hearts, hearts of palm and avocado and toss to combine. Season with salt.
  2. In a bowl of water, peel the pomegranate to release the seeds; drain. Spoon the tossed salad onto the lettuce leaves and sprinkle the pomegranate seeds on top.
Tip Smart move
  • Cut the avocado just before using to prevent browning.