Ingredients Jump to Instructions ↓

  1. Marinade

  2. 1/3 cup 78ml Fresh orange juice

  3. 1/4 cup 59ml Fresh lime juice

  4. 3 tablespoons 45ml Olive oil

  5. 1 tablespoon 15ml Balsamic vinegar

  6. 1 1/2 teaspoons 7 1/2ml Dijon mustard

  7. 1 Garlic clove - minced

  8. 2 teaspoons 10ml Chopped fresh green chile pepper

  9. 1 teaspoon 5ml Ground coriander

  10. Salt - to taste

  11. Freshly-ground pink peppercorns - to taste

  12. Salad

  13. 2 cups 474ml Thinly-sliced hearts of palm - fresh, or canned,

  14. 4 cups 440g / 15oz Mixed greens

  15. 1 tablespoon 15ml Chopped chives

  16. 2 tablespoons 30ml Ciced red onion

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the marinade ingredients and mix until smooth. Add the hearts of palm and toss to combine. If using fresh hearts of palm, marinate for up to 4 hours, and for canned hearts of palm, marinate for 1 hour. Be sure that they are submerged under the marinade.

  2. Drain the hearts of palm, reserving the marinade. In a large bowl, toss the greens with enough marinade to coat, and arrange on salad plates. Top with the hearts of palm, drizzle with more marinade, and sprinkle with the chives and red onion.

  3. This recipe yields 4 servings.


Send feedback