100g green beans, trimmed and cut into 2½ cm lengths
1 lemon, halved
1 small red onion, thinly sliced into half moons
2 avocados, stoned, peeled and chopped
150g pack cherry tomatoes, 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
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.
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.
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.
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.