About this recipe:I love palm hearts and as a child we always had palm hearts on special occasions. Since then, I almost always make this salad when there is something to celebrate. It makes a fabulous starter.
4 ripe avocados, diced
2 (400g) tins palm hearts, cut into 1 cm thick slices
2 hard-boiled eggs, chopped
4 spring onions, chopped
1 red pepper, finely diced
1 bunch of fresh coriander, chopped
For the dressing
2 tablespoons olive oil
2 tablespoons sunflower oil
1/2 tablespoon lemon juice
1 tablespoon mustard
1 tablespoon vinegar
salt and pepper to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Gently mix avocado, palm hearts, egg and spring onions in a mixing bowl.
For the dressing, stir olive oil, sunflower oil, lemon juice, mustard and vinegar together. Season with salt and pepper and pour over the salad.
Sprinkle the diced red pepper and the chopped coriander over the salad to serve.