A salad made with hearts of palm, avocado, grapefruit, and tomato.
The heart of palm is an edible inner portion of the stem of various palm trees which grow in many tropical climates. It is fresh only in the areas where it is grown. Elsewhere, it is available packed in water and canned. Its delicate flavour reminiscent of asparagus or artichokes, combines well with the tartness of the grapefruit in this recipe.
1 | grapefruits, or tangelo | 300 g | |
1 | avocados | 170 g | |
2 | tomatoes, Roma type | 140 g | |
1 can (398 mL size) | hearts of palm | ||
1/4 cup | olive oil | 65 mL | |
2 tbsp | lemon juice, freshly squeezed | 3/4 lemon | |
ground pepper to taste [optional] | |||
1 pinch | salt [optional] | 0.2 g |
Canned hearts of palm can be found in gourmet markets and many large supermarkets.
per 1 serving (180 g)
Amount % Daily Value |
Calories 220 |
Fat 20 g 31 % |
Saturated
2.8 g
14 % |
Cholesterol 0 mg |
Sodium 270 mg 11 % |
Carbohydrate 10 g 3 % |
Fibre 5 g 19 % |
Sugars 4 g |
Net Carbs 5 g |
Protein 3 g |
Vitamin A 18 % |
Vitamin C 48 % |
Calcium 4 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Fats | 4 |
All in all, this is a weird combination of ingredients. The hearts of palm didn't seem to go with the rest and tomatoes and grapefruits are strange together too. We could barely eat it.
An interesting mix of flavours.