Chayote and Hearts-of-Palm Salad

Chayote and Hearts-of-Palm Salad
Photo by Mikkel Vang

Ingredients

  • ¾ teaspoon salt
  • 2 14- to 15-ounce cans hearts of palm (not salad-cut)
  • ¼ cup fresh cilantro leaves
  • 2 pounds chayotes (also called mirlitons)
  • 1/3 cup fresh flat-leaf parsley
  • 2 large celery ribs
  • ¼ cup extra-virgin olive oil
  • + 3 more ingredients
    • ¼ cup fresh lime juice
    • ¼ cup white onion
    • 1 garlic clove

Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat. Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes ...

View full recipe at Epicurious

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