Hearts of Palm Salad

by Scott Uehlein and Canyon Ranch
from Canyon Ranch Nourish: Indulgently Healthy Cuisine
(Viking Studio, 2009)
Makes eight 1/4-cup servings

Look for hearts of palm in exceptionally well-stocked produce sections, or order online.—Scott Uehlein

convert Ingredients
1 pound fresh hearts of palm
2 fresh papaya or mango

For the dressing
1 tablespoon extra virgin olive oil
1/2 teaspoon minced fresh thyme
1/4 cup chopped shallots
1 tablespoon Dijon mustard
1/4 teaspoon minced fresh garlic
4 tablespoons champagne vinegar
2 tablespoons water
1/4 teaspoon sea salt
1/4 teaspoon evaporated cane juice

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Method
1. Peel the outer layer of the hearts of palm and thinly slice. Peel and slice papaya
or mango.

2. Combine all salad dressing ingredients and puree in blender. Toss sliced hearts of palm with
dressing.

3. Serve ¼ cup slice hearts of palm with 3 to 4 slices of papaya or mango.

Recipe © 2009 CP . All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.