Hooray for Hearts of Palm Salad
Yield: 4 - 6 servings Cooking Time: 15 minutes Difficulty: Easy

Directions:

  1. Combine asparagus, hearts of palm, scallions, mixed baby greens, and salt and pepper in a bowl.
  2. In a food processor mix coconut milk, rice wine vinegar, lime juice, honey and canola oil.
  3. Toss salad with dressing. Top with macadamia nuts.

Equipment:

Mixing Bowl
Food Processor
Spoon

Ingredients

  • Salad:
  • 20 - asparagus spears, blanched
  • 1 pound - hearts of palm, thinly sliced
  • 2 - scallions, sliced
  • ½ pound - mixed baby greens
  • ⅓ cup - roasted macadamia nuts, chopped
  • Dressing:
  • ½ cup - coconut milk
  • ¼ cup - rice vinegar
  • ¼ cup - lime juice
  • 3 tablespoons - honey
  • 1 cup - canola oil
  • salt and pepper, to taste