When I was researching for this blog post, I learned that another name for hearts of palm is swamp cabbage. That sounds like something they’d eat back in my Hoosier hometown! But as it turns out hearts of palm are pretty darn nutritious. They’ve got a good amount of calcium and phosphorus, so good for strong bones, plus zinc, copper, maganese and selenium. As for vitamins, hearts of palm are high in C and some of the B’s, are a good source of fiber, and are low in fat and calories.
And they taste really good too!
After the last couple of labor intensive recipes, today we have a quick and easy recipe that can be enjoyed right now while limes are still in season and avocados have just returned to the markets.
One of the things I had to learn when I came to live in Israel, is how to open the thin-skinned, bright green avocados we get in the Fall and Winter. Wow, I used to make such a mess of them! And that’s a shame because I like these avocados so much more than the black-skinned ones. But then I found this video, and my friends, my life was changed. I am not even kidding. The video is in Hebrew, but you can all figure it out by watching what he does. The trick is to insert the DULL side of the knife under the skin. Just watch:
- 1 can (400g) hearts of palm
- juice of 1 large sweet orange
- juice of 1 lime
- handful of cilantro, minced
- 2 scallions, chopped
- 2 cloves of garlic, crushed
- 2 tomatoes, roughly chopped
- 1 Tbsp olive oil (optional)
- 1 avocado, cubed
- salt and pepper to taste
- Drain and rinse hearts of palm.
- Chop hearts of palm into bite sized, pieces
- Add all remaining ingredients except avocado and toss to combine.
- Allow to marinate for a bit if you can.
- Add the avocado shortly before serving
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