Name: Hearts of palm salad with lime & honey dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Brazilian
Ingredients: 100g green bean trimmed and cut into 2.5cm lengths; 1 lemon halved; 1 small red onion thinly sliced into half moons; 2 avocados stoned, peeled and chopped; 150g pack cherry tomato halved; 2 x 410g cans palm heart sliced into 1cm slices, see tip, below; 5 black olives halved; 1 tbsp white wine vinegar; juice 2 limes; 3 tbsp extra virgin olive oil; 1 tbsp clear honey; 1 tbsp chopped coriander

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Hearts of palm salad with lime & honey dressing

Hearts of palm salad with lime & honey dressing

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.3 ratingsRate

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Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g green bean

trimmed and cut into 2.5cm lengths
1 lemon

halved
1 small red onion

thinly sliced into half moons
2 avocados

stoned, peeled and chopped
150g pack cherry tomato

halved
2 x 410g cans palm heart

sliced into 1cm slices, see tip, below
5 black olives

halved

For the dressing

1 tbsp white wine vinegar
juice 2 limes
3 tbsp extra virgin olive oil
1 tbsp clear honey
1 tbsp chopped coriander

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Nutrition: per serving

kcal284
fat24g
saturates4g
carbs11g
sugars7g
fibre8g
protein5g
salt1.3g

Method

step 1

Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
step 2

Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
step 3

Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

RECIPE TIPS

HEARTS OF PALM

Hearts of palm are eaten with everything in Brazil: salads, salsas, even soups. A sort of cross between an artichoke and celery, their acidic taste is unique, and it’s easy to tart up a salad with their creamy texture. The young shoots are farmed and harvested before they grow into palm trees, so they are completely ethical to buy and eat.

Recipe from Good Food magazine, June 2014

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A star rating of 5 out of 5.3 ratings

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