Chilled Hearts Of Palm With Asparagus And Coconut Lime Dressing Recipes

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams

Steps:

• Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Pour the dressing over and mix well; refrigerate for at least 1 hour.
• When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

Steps:

• In a large bowl combine asparagus, hearts of palm, cucumber and mixed baby greens.
• In a medium-size bowl combine coconut milk, rice wine vinegar, lime juice and honey. Stir with a wire whisk while slowly adding canola oil in a steady stream. Once all the oil is incorporated, season to taste with salt and pepper. Add dressing to salad, and toss gently.
• To serve, sprinkle macadamia nuts on each serving.

Steps:

• Open the young coconuts and drink the water or save it for later (or use it to make a smoothie).
• Split the coconut shell in equal halves.
• Using a tablespoon or small serving spoon, scoop out the meat from the coconuts trying to get it all in one piece (should look like a skull cap). Peel off any skin that may be on the outer surface.
• Cut or tear the piece of coconut meat into three or four equal sized pieces.
• Wash the asparagus and cut them in three, and discard the bottom third.
• Take two asparagus pieces and roll them up in one of your coconut meat pieces.
• Spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).
• Repeat the process with each piece of coconut meat until your skewer is loaded up with 4 or 5 rolls. If your coconut meat is too soft it may be tricky to handle this and in that case it might help to use a second bamboo skewer for security.
• Heat the oil to between 350 and 375.
• Carefully lower the skewers into the oil. It will splatter like mad so make sure to do it safely - use a deep fryer if you have one.
• Remove from the oil when the coconut meat looks dark brown and crispy. Place on a paper towel and add salt.
• For the dipping sauce combine the dipping sauce ingredients.

Steps:

• Place the arugula in a large serving bowl. Pour over the dressing and toss gently to coat. Add salt and pepper to taste.
• Scatter the artichoke hearts and hearts of palm on top. Use a vegetable peeler to shave the Parmigiano-Reggiano on top. Serve.