Published: · Modified: by Richa 26 Comments
Its Wednesday and Cadry @ Cadry’s Kitchen is here today with this Fantastic Summer creation. I found Cadry during Vegan Mofo 2 years ago and have been a fan since. The things that make me visit her space again and again are her super fun Videos like theseHow to Suss out a Vegan -The Vegan Test Series🙂 and her essays. Cadry has a collection of posts to help out anew Veganand her newest series of posts addressing commonVegan Misconceptions.each of which is very eloquently written.
And there is always amazing food! If you love Tacos, see exhibit A- Smoky Black Bean and Delicata Tacos,exhibit B – Collard Tacos with Walnut filling, exhibit C-Double Decker TacosAlso, another must make is this famous Cauliflower Queso!
Cadry can be found on Facebook, Twitter
And her super cute pottery like one pictured above is available at herEtsy Pottery shop.
Thank you for this amazing start to warm weather Cadry!Now the post………………
Like so many others, whenever I visit Richa’s blog, I wish that she offered delivery. From her own spin on Indian favorites to a wide array of pizzas, if she had a restaurant in my town, I’d never need to cook again. Goodbye, pots & pans. Hello, avocado naan & Jalapeno Popper pizza. Along with mouthwatering dishes, Richa’s gorgeous pictures bring her culinary creations to life. Best of all, her down to earth nature and sincerity keeps me coming back for more. So that’s why I was so delighted when Richa asked me to guest post on her blog today. And now, without further adieu…As winters go, this last one has been brutal. Heaps of snow, bitter cold, and snow into spring. Now that Father Winter finally seems to be giving in to the idea of packing it in until November, I couldn’t be more eager to get outside and grill. As warm weather loves go, grilling is up there with sun dresses, farmers markets, and bike rides. There are few things better than relaxing in the sun, sipping on a cold lemonade, and smelling the rich smells emanating from the grill. Plus, there’s something about fire and char marks that makes almost anything taste better.
While many people are baffled when it comes to plant-based foods on the barbecue, vegans truly are at no shortage of options. There are veggie burgers and veggie sausages, of course, but even better, fire caramelizes fruits and vegetables, heightening their natural flavors.
For today’s recipe, I brought out the dessert of fruits, avocados. After slicing them in half, removing the pit, adding a squeeze of lime juice and lightly oiling them, they were ready for a hot turn on the barbecue. After they’d received their signature hash marks, I filled them with smoky hearts of palm salsa.
This hearts of palm salsa can be eaten on the same day that it’s made, but it gets better the next day after the flavors have been allowed to meld and deepen. Here’s my advice… Call your friends and invite them over for a grill-out on Saturday. Friday night, put together this quick hearts of palm salsa, cover it, and put it in the refrigerator.
The next day when your friends arrive, throw the avocados on the grill, stuff them with salsa, and serve them as an appetizer with drinks. Or make them a starter salad for a meal of grilled polenta with grilled asparagus. The avocados can be eaten on their own with just a spoon, or get some corn chips and start dipping, making sure to get a bit of avocado in every bite.
Hello, spring. You couldn’t have gotten here quickly enough.
Smoky Hearts of Palm Salsa
Serves 6
- 1 14.5 ounce jar of hearts of palm, drained (about five 4-inch sticks)
- ½ medium red bell pepper, diced small
- 2 heaping Tablespoons yellow onion, chopped small
- ¼ cup loosely packed cilantro leaves, roughly chopped
- 2 Tablespoons freshly-squeezed lime juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground chipotle chile pepper
Roughly chop the hearts of palm into small, bite-sized chunks. Put them in a bowl with the remaining ingredients and combine. Refrigerate a few hours or overnight to allow the flavors to develop.
Grilled Avocados
- 3 ripe avocados
- 3 teaspoons freshly squeezed lime juice, divided
- Extra virgin olive oil for lightly oiling avocados
- Tortilla chips (optional)
Cut the avocados evenly in half. Remove the pits. Cover each cut avocado half in ½ teaspoon of lime juice. Lightly brush each half with extra virgin olive oil. (Don’t bother oiling the exterior peel. It won’t be touching the grill.)
Heat an outdoor grill to 500 degrees. Put the cut side of each avocado half face down onto the grill grate. Grill for a minute to a minute and a half, until marks have formed. Turn the avocados (still with the cut side down) at a forty-five degree angle to make hash marks, and continue grilling for a minute longer. Remove the avocado halves from the grill.
Add a heaping spoonful of hearts of palm salsa into the pit cavity of the avocado halves. Serve immediately with a spoon as a salad or with tortilla chips for dipping.
This post is being shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays.
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Reader Interactions
Comments
Kristy
I just love Cadry- her recipes never fail. And her posts are always a pleasure to read. 🙂
I’m having a little love affair with heart of palm right now so this is going to have to happen ASAP!
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Laura
I am featuring this scrumptious savory recipe this week on Allergy-Free Wednesdays 🙂
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vedgedout.com
Cadry is so talented and amazing! What a great guest post!
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Cadry's Kitchen
Aw, you’re the best, Somer!
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Cadry's Kitchen
Thank you for all of the warm words, Richa, and for asking me to guest post on your blog! You’ve made my day. So delighted to be here!
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Richa
Thank you for the awesome guest post Cadry! people already made versions of this.. posted on instagram and twitter and tagged me:)
Reply
Cadry's Kitchen
How exciting! Thank you for letting me know!
christine
looks good – and we have sunshine today:) and avocados are up there with my favourite foods – I have one most days – but never tried putting them on the BBQ before – will try – thanks:)
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Cadry's Kitchen
Oh, sunshine! Lucky you! Avocados are one of my favorite foods as well. They really do make everything better!
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Kiersten @ Oh My Veggies
These look amazing! I don’t think I’ve ever had hearts of palm before…
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Cadry's Kitchen
Thank you! If you like artichokes, you’ll like hearts of palm. They’re not exactly the same, but there are a lot of similarities.
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Anu Shoj
beautifully done and yummy!
Anu’s Healthy KitchenReply
Cadry's Kitchen
That’s lovely to hear! Thank you, Anu!
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Anonymous
This is a great idea! Hearts of palm salsa? Yum! (I didn’t know about her Etsy shop – thanks for the heads up!)
– Annie, An Unrefined Vegan
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Cadry's Kitchen
You didn’t know about my Etsy shop? I’m totally firing my PR person! 😉 (I’m not going to take it well when I get fired… I hope someone sends me flowers.) 😉
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Richa
😀 i think you can hire me as the Pr person next time 🙂
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Cadry's Kitchen
You’re hired! 🙂
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Veganosaurus
Gawd they look incredible!!! What an amazing recipe. Cadry is the queen of party food! 🙂
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Cadry's Kitchen
Yay! Thank you, Susmitha!
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Richa
I agree with Sus!
Reply
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