Total Time
30mins
Prep 20 mins
Cook 10 mins

I first had the occasion to have HEARTS OF PALM in Fiji after a very serious hurricane that destroyed many Coconut Trees. This was a new adventure for us and I fell in love with the hearts. So, I developed my own recipe to what I thought would do justice to the HEARTS OF PALM.

Ingredients Nutrition

Directions

  1. Break tough ends off asparagus and discard.
  2. In a medium size saucepan, measure 3 cups of water.
  3. Add asparagus; bring to boil and cook for 7 minutes.
  4. When done, drain and immediately plunge asparagus in cold water; let cool, then drain well and set aside.
  5. Drain and rinse hearts of palm.
  6. Cut into 1/2 slices or pieces and add to a bowl.
  7. Add coconut milk and mix to coat.
  8. Add hot peppers to the bowl and let marinate for about 1/2 hour, stirring once.
  9. On a large elongated plate, cover bottom of plate with lettuce leaves.
  10. Place asparagus with florets at each end of plate and stems meeting in the center of the plate.
  11. Remove hearts of palm from marinate into a bowl.
  12. Layer hearts of palm across the center of asparagus, about 3 inches wide, leaving the remainder of asparagus exposed.
  13. Sprinkle the top of hearts of palm with pimiento.
  14. DRESSING In a blender or food processor, add lemon juice, red wine vinegar, parsley, Italian herb seasoning, salt, sugar, black pepper; pulsate and blend well.
  15. On low speed, add olive oil slowly in a steady stream to blend.
  16. Pour dressing over the entire salad; place in refrigerator and let marinate for 2 hours.
  17. Serve HEARTS OF PALM SALAD chilled.
  18. Use fresh Hearts of Palm if available.
  19. You do not have to cook them.
  20. Cut and marinate for at least 2 hours in the coconut/hot pepper mixture.
  21. Marinating time is extra time and not included in cooking time.

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