Recipe Details
Ingredients
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2(14 ounce) canswhole hearts of palm, drained
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1lime, juiced
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1 ½teaspoonsred wine vinegar
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¼cupextra-virgin olive oil
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½teaspoonchili powder
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¾teaspoonkosher salt
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½cupthinly sliced sweet onion
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½cupchopped red bell pepper
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½cupmatchstick-cut radishes
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⅓cupmatchstick-cut carrots
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¼cupchopped tomato
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1serrano chile pepper, seeded and minced
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¼cupchopped fresh cilantro
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1avocado, diced
Cooking Directions
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Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
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Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
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Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.
Nicole McLaughlin
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories282 | |
| % Daily Value * | |
| Total Fat 22g |
29% |
| Saturated Fat 3g |
16% |
| Sodium 1226mg |
53% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 10g |
36% |
| Protein 7g |
14% |
| Potassium 770mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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