Polynesian Palm Salad
From keni 12 years ago
- 15min to make
- Serves 4-6
This quick and easy salad combines smooth light tasting veggies with a zippy dressing. A lil different than "the usual" for summer BBQs or gatherings.
Ingredients
- 14 oz can hearts of palm, sliced diagonally into about 1/2in pieces shopping list
- 1 avocado, diced shopping list
- 1 small onion, diced(I used Vidalia) shopping list
- about 6-10 cherry tomatoes, halved or quartered, depending on size shopping list
- 1/2 cup fresh cilantro shopping list
For Dressing
- juice from 1-2 limes(you want about 3-4T juice) shopping list
- about 2T salad quality olive oil shopping list
- 2 cloves garlic, minced shopping list
- 1T Dijon shopping list
- 1T mango, pineapple, papaya, guava or orange preserves or fruit spread shopping list
- 1/2t ground cumin shopping list
- 1/2t ground coriander shopping list
- kosher or sea salt and fresh ground pepper shopping list
How to make it
- Combine all dressing ingredients in large plastic or glass bowl and whisk well to combine.
- Fold in remaining ingredients, stirring well, but lightly, to cover with dressing.
- Refrigerate at least 1 hour, but up to overnight.
- Stir before serving.
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