- 100g green bean, trimmed and cut into 2½ cm lengths
- 1 lemon, halved
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 small red onion, thinly sliced into half moons
- 2 avocado, stoned, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150g pack cherry tomato, halved
- 2 x 410g cans palm heart, sliced into 1cm slices, see tip, below
- 5 black olive, halved
For the dressing
Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.
Hearts of palm
Hearts of palm are eaten with everything in Brazil: salads, salsas, even soups. A sort of cross between an artichoke and celery, their acidic taste is unique, and it’s easy to tart up a salad with their creamy texture. The young shoots are farmed and harvested before they grow into palm trees, so they are completely ethical to buy and eat.