Servings: 4 servings
Calories: 132kcal
Ingredients
- 1 jar or can (14 ounces) hearts of palm drained
- 2 cups torn lettuce
- 1 large tomato cut into wedges
- 1/4 small red onion very thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Slice the hearts of palm into 1/2-inch rounds or cut them lengthwise into strips.
- Soak the red onion slices in cold water for 5 minutes to soften their bite, then drain.
- Whisk together the olive oil, lime juice, salt and pepper in a small bowl.
- Arrange the lettuce on a platter and top with the hearts of palm, tomato and onion.
- Drizzle with the dressing and sprinkle with parsley just before serving.
Notes
Rinse the hearts of palm briefly to remove the brine taste. Dress the salad at the last minute so the lettuce stays crisp. Good-quality palmito should be tender enough to cut with a fork.
Chef's Tip: Add a handful of black olives and some cubes of fresh white cheese for a heartier version.
Keto Swap: This salad is naturally keto. Brazilian versions sometimes include corn or peas; they are left out here to keep carbs low.
Success Tip: Hearts of palm look a little like pasta when cut into thin strips. Children often enjoy them as palm noodles with a drizzle of the dressing.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 132kcal | Protein: 3g | Fat: 11g | Fiber: 3.4g
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