Hearts Of Palm Asparagus Coconut Lime Dressing Recipes

CHILLED HEARTS OF PALM WITH ASPARAGUS AND COCONUT LIME DRESSING

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

AVOCADO, ASPARAGUS, AND HEARTS OF PALM SALAD

Steps:

• In a medium skillet over high heat, bring 1 inch of salted water to a boil. Add the asparagus and cook, uncovered, until crisp-tender, about 3 minutes. Drain and rinse with cold water to stop the cooking. Pat dry and transfer to a large salad bowl.
• Add the hearts of palm, cherry tomatoes, and onions to the salad bowl.
• In a small bowl, whisk together the vinegar, lemon juice, mustard, garlic, pepper, and sugar. Gradually whisk in the oil, then pour over the salad and toss to coat the vegetables. Add the diced avocado, season with salt and pepper, and toss gently. Sprinkle the salad with toasted pine nuts and serve immediately.

BRAZIL, HEARTS OF PALM SALAD & BASIL DRESSING

Steps:

• In salad bowl, layer tomatoes, hearts of palm, olives and feta.
• Using a mortar and pestle, mash the basil leaves and salt together. Add the pepper, olive oil and lime juice, mix well.
• Drizzle basil dressing over salad.

ASPARAGUS, HEARTS OF PALM AND CARROT SALAD

Steps:

• Wash and spin dry the spinach leaves. Arrange on small platter.
• Snap stems off asparagus & steam or boil until tender-crisp. Don't over-cook!
• Steam or boil carrots until tender-crisp. Don't over-cook!
• Drain hearts of palm and rinse twice. Cut into medium sized slices.
• Mix asparagus, carrots and hearts of palm and arrange over spinach leaves.
• Combine oil, vinegar, sugar, mustard, salt & pepper together. Whisk well or put in blender.
• Drizzle over salad until all of it has a light coating.
• Serve immediately.

COSTA-RICAN HEARTS OF PALM SALAD

Steps:

• Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
• Stir in the red pepper, yellow pepper, and chopped parsley.
• In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
• Season to taste with salt (optional) and pepper.
• Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

HEARTS OF PALM SALAD

Steps:

• Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Pour the dressing over and mix well; refrigerate for at least 1 hour.
• When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

MANGO AND HEARTS OF PALM SALAD WITH LIME VINAIGRETTE

Steps:

• In a small bowl, whisk lime juice and Dijon.
• Set vinaigrette aside.
• In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
• Evenly divide lettuce among four plates; top with mango mixture.
• Season with salt and pepper, and drizzle with remaining vinaigrette.