Palm hearts, avocado and egg salad
(1)
25 min
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.
Brigitte
1 person made this
Ingredients
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
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.
