
American-style salad with palm hearts
- John Torode
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Serves 4
Easy
Prep: 15 mins - 20 mins
A star rating of 5 out of 5.1 ratingRate
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Palm hearts add a real crunch to this classic blue cheese and avocado salad
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Ingredients
Nutrition
Units:
MetricUS
-
2 Cos lettuces
-
2large ripe avocados
-
400g can palm heart
drained
-
140g wedge blue cheese
such as Danish blue or stilton
-
handful toasted pine nuts
For the dressing
- 100ml/3½ fl oz extra-virgin olive oil
- 2 tbsp balsamic vinegar
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Nutrition: per serving
-
kcal557
-
fat54g
-
saturates12g
-
carbs7g
-
sugars0g
-
fibre5g
-
protein11g
-
salt1.15g
low
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Method
-
step 1
Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper.
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step 2
Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.
RECIPE TIPS
STRAIGHT FROM THE TIN
Canned palm hearts can be eaten straight from the tin or used in stir fries and they add a real crunch to summer salads.
Recipe from Good Food magazine, June 2004
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