(Makes 4 side dish servings, recipe from Suebob with minor adaptation by Kalyn.)
Ingredients:
2 (14 oz) cans or 1 large jar (26 oz.) hearts of palm
2 avocados
2 T + 1 T fresh-squeezed lime juice (or more)
1/2 cup finely chopped fresh cilantro
1/4 cup thinly sliced green onion (or chopped red onion)
sea salt to taste for seasoning finished salad
Drain the hearts of palm into a colander placed in the sink, and let them drain well while you cut the avocado. Dice avocado and toss with the 2 tablespoons of lime juice. (Just use the bowl you're making the salad in.
Cut the hearts of palm into slices about 1/2 inch thick, breaking it apart into rings or cutting the larger slices in half if they don't break apart. Chop cilantro and thinly slice green onion.
Add the sliced hearts of palm, chopped cilantro, and sliced green onion to the avocado and stir gently to combine. Add the final tablespoon of lime juice (or a bit more if desired) and season the salad well with sea salt. Serve immediately.
This would probably keep in the fridge for at least one day, but you probably won't have any left!
source: http://www.kalynskitchen.com/2012/01/recipe-for-vegan-heart-of-palm-and.html
All the low-glycemic ingredients in this salad are great for the South Beach Diet, but avocados are a limited food so you should probably make this a side dish salad, especially for Phase One. I do love that this salad is simply dressed with lime juice, with no added oil!
tags: vegan, vegetarian, pareve, low-carb