Hearts of palm salad with lime & honey dressing

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

  • Prep:15 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 284
  • fat 24g
  • saturates 4g
  • carbs 11g
  • sugars 7g
  • fibre 8g
  • protein 5g
  • salt 1.3g

Ingredients

  • 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

Tip

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.

MPU 2

Method

  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.

  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.

  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.

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