Name: Palm Heart Salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Americas
Ingredients: lime or lemon (to be squeezed over to prevent avocado from discolouring); 1 tsp grainy mustard; 2 ripe avocados (or 1 large), peeled, stoned and thinly sliced; ½ scotch bonnet or other hot chilli pepper, de-seeded and finely chopped; 2 ripe mangoes, peeled and thinly sliced; ½ lime or lemon, juiced; ½ cucumber, peeled and thinly sliced; 1 tbsp white wine vinegar; 1 tsp sugar; salt and freshly ground black pepper, to taste; 100 g can palm hearts, drained and sliced crossways; 4 tbsp extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

The Dominican Republic is the largest producer of palm hearts in the world. The look and texture is closest to asparagus. They are considered an exotic delicacy. Hearts of palm are also used in other types of salad.