- 2 Cos lettuce
- 2 large ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 400g can palm heart, drained
- 140g wedge blue cheese, such as Danish blue or stilton
- handful toasted pine nuts
For the dressing
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.