Hearts of palm salad with lime & honey dressing

Hearts of palm salad with lime & honey dressing

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Prep: 15 mins Cook: 5 mins


Serves 4
Try to seek out this South American favourite that's similar to celery and artichoke. Serve in a crunchy, fresh salad with zesty dressing

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat24g
  • saturates4g
  • carbs11g
  • sugars7g
  • fibre8g
  • protein5g
  • salt1.3g
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  • 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

  • 1 tbsp white wine vinegar
  • juice 2 limes



    The same shape, but smaller than…

  • 3 tbsp extra virgin olive oil
  • 1 tbsp clear honey
  • 1 tbsp chopped coriander


  1. 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.

  2. 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.

  3. 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.

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