American-style salad with palm hearts

Recipe uploaded by

John Torode

0 ratings

Recipe by John Torode

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper.
2. Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.

Straight from the tin

Canned palm hearts can be eaten straight from the tin or used in stir fries and they add a real crunch to summer salads.

Per serving

557 kcalories, protein 11g, carbohydrate 7g, fat 54 g, saturated fat 12g, fibre 5g, salt 1.15 g

http://www.bbcgoodfood.com/recipes/1127/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 Cos lettuces
• 2 large ripe avocados
• 400g can palm hearts , drained
• 140g wedge blue cheese , such as Danish blue or stilton
• handful toasted pine nuts

FOR THE DRESSING

• 100ml/3½ fl oz extra-virgin olive oil
• 2 tbsp balsamic vinegar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 20 mins

Ingredients

• 2 Cos lettuces
• 2 large ripe avocados
• 400g can palm hearts , drained
• 140g wedge blue cheese , such as Danish blue or stilton
• handful toasted pine nuts

FOR THE DRESSING

• 100ml/3½ fl oz extra-virgin olive oil
• 2 tbsp balsamic vinegar

Per serving

557 kcalories, protein 11g, carbohydrate 7g, fat 54 g, saturated fat 12g, fibre 5g, salt 1.15 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk