Hearts Of Palm And Papaya Salad Recipes

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Chill watercress and Bibb lettuce while preparing salad ingredients. Blend mayonnaise, lemon or lime juice, chili sauce, hot pepper sauce, coriander and allspice together. Gently fold 2 or 3 tablespoons dressing into hearts of palm slices to moisten set aside. Place lettuce on individual plates. Arrange papaya and avocado slices in an attractive pattern surround with watercress. Spoon hearts of palm onto fruit and top with chopped pimiento. Pass remaining dressing or pour over just before serving.

Steps:

• Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving.
• Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.

Steps:

• 1. Chill watercress and Bibb lettuce while preparing salad ingredients. 2. Blend mayonnaise, lemon or lime juice, chili sauce, hot pepper sauce, coriander and allspice together. Gently fold 2 or 3 tablespoons dressing into hearts of palm slices to moisten set aside. Place lettuce on individual plates. Arrange papaya and avocado slices in an attractive pattern surround with watercress. Spoon hearts of palm onto fruit and top with chopped pimiento. Pass remaining dressing or pour over just before serving.