Recipe courtesy of Virginia Burke
Palm Heart Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 286
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 9
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 690
- Total: 30 min
- Prep: 30 min
Ingredients
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)
Directions
- 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.
- Assemble all the salad ingredients in a bowl and serve the dressing on the side.