Did you know that Hearts of Palm are enjoyed in many different countries? Anywhere palm trees grow, people have figured out how to harvest the soft delicious center to add to salads, soups and sautés.
Our salad today is inspired by the wonderful cuisines of India. Just like a dish of raita, (the cooling cucumber and cumin yogurt often served as a side for curries), this creamy salad adds a soothing counterpart to more spicy Indian foods. Our Spicy Tuesday feature of the week, chives, adds just a bit of piquancy to the salad. Because chives are in the “allium family” with onions, it shares many health properties as well. They both contain a natural source of sulfur which helps prevent certain cancers . Chives also contain allicin which is a chemical that helps improve the circulatory system and helps prevent and fight off infections in the body.
Anytime you’d like a hint of savory flavor without an overwhelming onion flavor, chives should be your go-to!
Avocado, Tomato and Hearts of Palm Salad
1 (16 OZ) Can or Bottle of Hearts of Palm, cut into 1/2-inch rounds
3 Avocados, in chunks
1 Pint Grape Tomatoes, halved
Zest and Juice of 1 Lime
2 TB Chopped Cilantro
2 TB Chopped Chives
2 TB Extra Virgin Olive Oil
Sea Salt and Freshly Ground Black Pepper
Baby Lettuces to serve
Toss the hearts of palm, avocadoes, tomatoes, zest and juice, cilantro and chives together with the olive oil in a bowl. Season to taste with salt and pepper. Place in the fridge for an hour to chill. Top a handful of baby lettuces with the salad and serve.