Tomato and palm heart salad

Tomato and palm heart salad

By
From
Cabana The Cookbook
Serves
4
Photographer
Martin Poole

Palm trees grow in abundance in Brasil, so it’s no wonder that palm heart (palmito, or the more sustainable pupunha variety) is a staple of the cuisine, either roasted, grilled in roundels or eaten fresh, tossed in a salad like this one. The salad works perfectly with barbecue dishes or as a light side dish with caipirinha ‘beer can’ chicken.

Ingredients

Quantity Ingredient
4 ripe plum tomatoes
400g tinned palm hearts, drained
100ml Cabana's simple dressing

Method

  1. Cut the tomatoes into wedges and place in a bowl. Slice the palm hearts and add to the bowl. Drizzle over enough dressing to coat and give the salad a gentle toss. Divide among individual bowls to serve.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again