Martinican Palm Heart Salad

Ingredients

• 2 cups (250g) palm hearts, sliced 2 cups (250g) palm hearts, sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 small cucumber, diced 1 small cucumber, diced
• 1/4 cup (30g) fresh cilantro, chopped 1/4 cup (30g) fresh cilantro, chopped
• 1/4 cup (30g) fresh mint leaves, chopped 1/4 cup (30g) fresh mint leaves, chopped
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced palm hearts, cherry tomatoes, red onion, cucumber, cilantro, and mint leaves.
2. 2.
   In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. 3.
   Pour the dressing over the salad and toss gently to combine.
4. 4.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Palm hearts — Rinse the palm hearts thoroughly under cold water to remove any excess brine before slicing.

Tips & Tricks

• For added crunch, you can sprinkle some toasted coconut flakes on top of the salad.
• If palm hearts are not readily available, you can substitute them with artichoke hearts for a similar texture.

Serving advice

Serve the Martinican Palm Heart Salad as a refreshing appetizer or as a side dish alongside grilled fish or chicken. It pairs well with a glass of chilled white wine.

Presentation advice

Arrange the salad on a large platter, garnishing it with a few sprigs of fresh mint and cilantro leaves. The vibrant colors of the ingredients will make the salad visually appealing.