Fresh or canned palm hearts are widely used in the Caribbean and South America in refreshing salads.
Palm heart and tomato salad
Australian Gourmet Traveller Caribbean salad recipe for palm heart and tomato salad
- 10 mins preparation
- Serves 8
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Ingredients
- 80 ml extra-virgin olive oil (1/3 cup)
- 2 tbsp white wine vinegar
- 2 400gm cans palm hearts, drained and cut into 4cm slices (see note)
- 220 gm vine-ripened baby Roma tomatoes, halved (about 10)
- ½ white onion, thinly sliced
- 8 butter lettuce leaves, to serve
Method
Main
- 1Combine oil and vinegar in a bowl and whisk to combine. Season with sea salt and freshly ground black pepper and set aside.
- 2Place palm hearts, tomato and onion in a bowl, pour dressing over and toss to combine. Divide mixture between lettuce leaves and place on a serving platter.
Notes
Palm hearts are available from Asian grocery stores and
.