Hearts of Palm, or palmito, are a great addition to any salad, with their cream texture and slightly acidic notes. They can be mixed with just about any salad ingredients and suit a zingy, tropical dressing – think lime, chilli or orange juice instead of lemon. Served here with some creamy mozzarella and a crunchy salad, they are a satisfying and delicious part of a healthy midweek supper.
The palm hearts usually come in a jar or tin, so just drain and slice into 1cm slices. Add your choice of chopped salad veg: cucumber, tomato, avocado, red onion, red pepper and green beans in this case. Always dress the salad immediately after adding the avocado or it will begin to discolour.
For the dressing, follow the golden rule of oil to vinegar in a 4:1 ratio, adding the juice of a whole lime as well as salt and pepper. Whisk well until thickened. Mix into the salad.
For texture, add some mixed seeds, eg pumpkin seeds, sunflower seeds and reserve a few to scatter over the top. I served this salad with some lettuce on the side and a whole buffalo mozzarella, which is always a welcome addition of creaminess to go with the crunchy acidity of the salad.
Why not choose some palm hearts for a change in your next salad!
Brina
July 1, 2020 at 8:12 pmBeautiful and delicious! 😋