Recipe courtesy of Virginia Burke

Palm Heart Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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For the dressing:

1/2 lime or lemon, juiced

1 teaspoon whole-grain mustard

1 tablespoon white wine vinegar

1 teaspoon sugar

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

For the salad:

1 (14 or 15-ounce) can palm hearts, drained and sliced crosswise

2 ripe mangoes, peeled and thinly sliced

2 ripe avocados (or 1 large), peeled, stoned, and thinly sliced

1/2 cucumber, peeled and thinly sliced

1/2 Scotch bonnet or other hot chile pepper, de-seeded and finely chopped

1/2 lime or lemon (to be squeezed the avocado to prevent discolouring)


  1. To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
  2. Assemble all the salad ingredients in a bowl and serve the dressing on the side.