Hearts of palm salad
Hearts of palm (palmito) are a popular salad ingredient in Brazil and Argentina, and elsewhere they are sold in cans or jars, in larger supermarkets and online. They have a delicate, slightly nutty flavour, most often compared to artichoke and asparagus. Rounds of palmito with cherry tomatoes, avocado, red onion and coriander in a lime and olive oil dressing — a fresh, creamy salad ready in 20 minutes with no cooking. It goes with grilled meat and fish, and with bread it makes a light meal.
Your own work in that: 5 min.
- Chopping 15 min
- Combining 5 min
Step by step
0 / 8 doneDrain the palmito
Drain the hearts of palm, rinse briefly and pat dry with kitchen paper.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Slice the palmito
Cut the hearts of palm into 1 cm rounds.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Centimetre rounds — tender as artichoke.Prepare the avocado
Halve the avocado, remove the stone, dice the flesh and sprinkle at once with half the lime juice — it will not brown.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Lime straight away — the avocado stays green.Cut the other vegetables
Halve the cherry tomatoes, slice the onion thinly and chop the coriander.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Make the dressing
Mix the rest of the lime juice with the olive oil, salt and pepper.
Ingredients: 1 pcs lime, juice · 3 tbsp olive oil · ½ tsp salt · ¼ tsp black pepper
Combine gently
Put the palmito, tomatoes, onion and avocado in a bowl and pour over the dressing. Toss gently so the avocado does not mash.
Ingredients: 1 pcs lime, juice · 3 tbsp olive oil · ½ tsp salt · ¼ tsp black pepper
Gently — the avocado stays in pieces.Scatter with coriander
Scatter with coriander and taste. Adjust with salt and pepper if needed.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Serve at once
Serve at once, as a starter or with grilled meat and fish.
Ingredients: 400 g canned hearts of palm (about 250 g drained) · 200 g cherry tomatoes · 1 pcs avocado · ½ pcs red onion · ½ bunch coriander or parsley
Before you start
With salsa golf
In Argentina palmito is also served simply with salsa golf — a mayonnaise and ketchup sauce. A classic starter in many Argentine restaurants.
With prawns
Add 200 g of cooked prawns and the salad becomes a light lunch.
Storage
The salad is best eaten at once — avocado darkens. Transfer any palmito left in an opened can to a jar with its brine and keep it in the fridge up to 3 days.
