Hearts of palm salad
Delight in the refreshing crunch of hearts of palm in this vibrant salad. A mix of fresh greens, tangy dressing, and savory toppings make every bite a culinary adventure.
Ingredients:
- 1 ear of corn, husked
- 4 medium tomatoes, cored, halved and thinly sliced
- 2 cups chopped flat leaf parsley leaves
- 1 14-ounce can hearts of palm, drained, rinsed, and sliced into 1/2-inch rounds
- Extra virgin olive oil to taste
- Salt and freshly ground pepper
- 6 leaves of radicchio, for serving
- Lime wedges for serving
Instructions:
- Turn on your broiler on high heat. Arrange the corn on a baking sheet and broil, flipping every few minutes, until all sides are nicely browned and slightly charred, typically about 6 to 8 minutes. Allow the corn to cool, then hold it vertically and slice off the kernels with a knife.Combine the corn, tomatoes, parsley, and hearts of palm in a spacious bowl. Drizzle with a bit of olive oil and season with salt and pepper, then mix well. Spoon the salad into the radicchio leaves and garnish with lime wedges before serving.
Summary:
- Calories: 531 kcal
- Fat: 22 g
- Protein: 23 g
- Carbs: 80 g
- Potassium: 3102 mg
- Magnesium: 318 mg