Salad palmis — palm-heart salad

Name: Salad palmis — palm-heart salad
Total time: 35 min
Yield: 4
Cuisine: Seychelles
Ingredients: 400 g ready-to-eat canned cultivated palm hearts, drained; 50 g very finely sliced red onion; 10 g washed, chopped spring onion; 30 ml lime juice; 20 ml olive oil; A small pinch of salt and pepper, adjusted to the product

A delicate starter of cultivated palm hearts, red onion and a light lime dressing.

Ingredients

400 g ready-to-eat canned cultivated palm hearts, drained
50 g very finely sliced red onion
10 g washed, chopped spring onion
30 ml lime juice
20 ml olive oil
A small pinch of salt and pepper, adjusted to the product

Preparation

Check the label and can condition. Open with clean equipment, drain, rinse according to the label and weigh 400 g ready-to-eat hearts.

Slice into rounds and thin strips without crushing the tender centres.

Wash the lime and spring onion. Slice the onion very thinly and dry the spring onion before chopping.

Whisk 30 ml lime juice with 20 ml oil, pepper and very little salt because the canned product may already be salted.

Gently combine hearts, onion, spring onion and dressing. Cover and refrigerate for 15 minutes.

Taste with a clean spoon, adjust seasoning and divide into four starters. Serve chilled; no sugar or mayonnaise is added.