Palm hearts, avocado and egg salad

Palm hearts, avocado and egg salad


1 person made this

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.


Serves: 4 

  • 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

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Gently mix avocado, palm hearts, egg and spring onions in a mixing bowl.
  2. For the dressing, stir olive oil, sunflower oil, lemon juice, mustard and vinegar together. Season with salt and pepper and pour over the salad.
  3. Sprinkle the diced red pepper and the chopped coriander over the salad to serve.

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