American-style salad with palm hearts
Palm hearts add a real crunch to this classic blue cheese and avocado salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 - 20 mins
- 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.
- 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
Recipe from Good Food magazine, June 2004.
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http://www.bbcgoodfood.com/recipes/1127/
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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
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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
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18 December 2012
Jodie Rees rated and commented on this recipe
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