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Nutrition: per serving

  • kcal71
  • fat6g
  • saturates1g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein1g
  • salt0.03g
    low

Method

  • step 1

    Mix together the hearts of palm, tomatoes and spring onions. Whisk together the sherry vinegar and olive oil. Drizzle over the salad. Sprinkle with the parsley, toss everything together and serve.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.2 ratings

darrenbell284

A star rating of 4 out of 5.

Loved this, got a real taste for heart of palm after spending some time in Central America. This is delicious, I had it with a garlic ciabatta for lunch and it worked really well.

rmdelvoie

A star rating of 4 out of 5.

It's so easy to make and delicious. Different from other salades.

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