Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad)
Salade de Palmiers et Avocat (Heart of Palm and Avocado Salad) is a traditional New Caledonian recipe for a classic salad of heart of palm with avocado, onion and cherry tomatoes in a coconut cream, oil and lime dressing. The full recipe is presented here and I hope you enjoy this classic New Caledonian version of: Heart of Palm and Avocado Salad (Salade de Palmiers et Avocat).
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This is a Brazilian-style heart of palm and avocado salad from New Caledonia. The main difference being that a coconut cream dressing is used here. This is only one of the heart of palm salads found in New Caledonia, the other common type being hearts of palm and prawn (salade de Palmients et Crevettes).
Ingredients:
150g yellow cherry tomatoes, halved
1/2 small sweet onion, sliced into thin slivers
2 x 400g tins hearts of palm, drained and sliced about 1cm thick
1 Hass avocado, cut into 1cm thick pieces
4 tbsp coarsely chopped flat-leaf parsley
1/2 tsp finely-grated lime zest
2 tbsp freshly squeezed lime juice
2 tbsp coconut cream
2 tbsp coconut oil
Salt and Freshly-ground black pepper, to taste
Method:
Combine the halved cherry tomatoes, onion slivers, hearts of palm pieces, avocado and chopped parsley in a bowl. Toss to mix thoroughly.
For the dressing, in a small bowl whisk together the lime zest and lime juice with the coconut cream and oil; season the dressing with salt and black pepper.
Arrange the salad in a salad bowl or serving plate. Pour over the dressing, gently toss to combine then serve immediately.
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