Brazilian Palmitos Salad
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Yield: 4 Servings
Ingredients:
1/2 tsp finely grated lime zest
2 Tbsp freshly squeezed lime juice
2 tsp honey
2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil
Sea salt and freshly ground pepper to taste
1 cup mixture of yellow and red cherry tomatoes, halved or 2 Roma tomatoes, chopped into 1" pieces
1 large shallot, thinly sliced
2 (14-ounce) cans hearts of palm, drained and sliced into ½" thick discs
1 Hass avocado, diced into ½" pieces
1 red bell pepper, sliced into 1-inch match sticks
1/4 cup coarsely chopped cilantro leaves
Lettuce leaves, if desired
Directions:
1. In a small bowl, whisk the lime zest, lime juice, honey, and Flying Olive Persian Lime EVOO. Season with salt and pepper. Set aside.
2. In a medium bowl, toss the tomatoes with the shallot, hearts of palm, avocado, red pepper, and chopped cilantro. Pour the dressing over the salad, gently toss and sprinkle with a little more salt and pepper to taste. If desired, place several lettuce leaves on each plate before spooning salad on them. Serve right away.
Submitted by Chuck and Barb L.