An easy recipe with its 'original point', the palmito salad and tomatoes you prepare in a few minutes is perfect for a light lunch or dinner. Heart of palm has a large percentage of water and very few calories.
Nutrients provided by the heart the palmito is the inner part or bud of several types of palms of tropical regions. It occurs in areas such as Costa Rica, Ecuador or Brazil. Its meat is very tender and has a slight resemblance, although softer to the artichokes. It is an ideal gourmet vegetable to add to smoked or seafood salads.
Heart of palm contributes 32 calories and 90% water. It has 2 g of protein and a similar amount of fiber. The palmito is very rich in sodium, it has 620 mg a detail to take into account for people with hypertension who must restrict salt in their diet.
Heart of palm is a good source of calcium because it contains 44 milligrams, is not very abundant in vitamins but has 7 mg of vitamin C, 2 ug of vitamin A, and traces of vitamins of group B.
Ingredients
350 g of gourmet salad mix
10 palm hearts
8 green canned asparagus
8 tomatoes
4 pickled chives
Dressing
½ teaspoon dried basil
1 tbsp water from the asparagus tin
3 tablespoons of virgin olive oil
1 tablespoon of soy sauce
1 tablespoon of balsamic vinegar
A touch of black pepper
Preparation
In a bowl add water and a drop of bleach or vegetable disinfectant. Soak the lettuces that come bagged and the tomatoes. Then drain well so there is no water left. Dry the vegetables with a little kitchen paper after draining.
Place the different lettuces on a plate or platter. Open the can of palm hearts, and drain. Cut in half and add to the salad, do the same operation with cherry tomatoes and chives in vinegar.
We add the green asparagus also drained, reserve a little liquid from the asparagus tin that we will use in the dressing.
For the dressing:
Cut the mint leaves with scissors or a knife, add to a container with lid and incorporate the rest of the ingredients. Close the jar and shake. Water the palmito salad with this seasoning and stir.