Hearts of Palm Salad with Lime and Honey Dressing
This vibrant Brazilian side dish showcases hearts of palm, a South American favourite with a texture reminiscent of celery and artichoke. The salad combines crisp green beans, creamy avocado, cherry tomatoes, and black olives. A quick dressing of lime juice, honey, and olive oil adds a bright, sweet-tart flavour. It's a crunchy, refreshing accompaniment that comes together in only 20 minutes for four servings.
Ingredients
- 100g green bean trimmed and cut into 2.5cm lengths
- 1 lemon halved
- 1 small red onion thinly sliced into half moons
- 2 avocados stoned, peeled and chopped
- 150g pack cherry tomato 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
Method
- Cook the trimmed green beans in boiling salted water for 1-2 mins, then drain and cool them under cold water. Pat them dry with a tea towel before placing them into a large bowl.
- Drizzle lemon juice over the sliced red onion and chopped avocado, allowing them to sit for 1 min. Combine the tomatoes, sliced hearts of palm, olive halves, onion, and avocado with the beans in the bowl.
- Place the vinegar, lime juice, olive oil, honey, and chopped coriander into a small jar with a lid. Season and shake vigorously. Pour this dressing over the salad and toss everything together just before you serve it.
Nutrition (per serving)
Calories284 kcal
Fat24 g
Saturates4 g
Carbs11 g
Sugars7 g
Fibre8 g
Protein5 g
Sodium520 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisinebrazilian
DietVegetarian
