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Ingredients
½ pound fresh hearts of palm, trimmed weight, or 1 can hearts of palm, drained and rinsed, 8 ounces drained weight
3 tablespoons dry white wine
1 tablespoon thinly sliced scallion greens
Nutritional analysis per serving
6 grams carbs; 51 calories; 1 gram fat; 3 grams fiber; 485 milligrams sodium; 3 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shred the hearts of palm by cutting them lengthwise in very thin strips. Toss with the white wine and scallion greens. Marinate 30 minutes before serving.
- Step 2
Final presentation: On a large, colorful, round platter, arrange the papaya salad on one side in a semicircle. Arrange the hearts-of-palm salad on the other side. Mound the okra salad in the center. Serve with grilled fish or seafood, or alone, as a first course.
Private Notes
Comments
No you're not missing anything but the other salad recipes. It was one of Barbara Kafka's articles - so you have to search this site for her Okra with Basil Salad, Papaya Salad and the vinaigrette recipe that ties all three salads together. Outside of chopping rather than shredding the papaya, the recipes work well and taste great.
Am I missing something? Step 2 says Papaya Saland, okra salad? This is a recipe for Hearts of Palm Salad and says nothing about preparing these 2 other salads.