Ingredients
Dry
- 28 oz Hearts of palm (drained, rinsed, and chopped into bite-sized pieces)
- 0.5 cup Red onion (finely diced)
- 1 unit Jalapeno pepper (seeded and finely minced)
- 1 cup Cherry tomatoes (halved or quartered)
- 0.5 cup Fresh cilantro (chopped)
- 1 tsp Sea salt (to taste)
- 0.5 tsp Black pepper (freshly ground)
Other
- 1 unit Avocado (peeled, pitted, and diced)
Wet
- 0.5 cup Lime juice (freshly squeezed)
- 0.25 cup Lemon juice (freshly squeezed)
- 0.25 cup Orange juice (freshly squeezed)
- 1 Tbsp Extra virgin olive oil
Method
- 1. Drain and rinse the hearts of palm, then chop them into bite-sized medallions or chunks.
- 2. In a large glass or ceramic bowl, combine the chopped hearts of palm, diced red onion, minced jalapeno, and halved cherry tomatoes.
- 3. Pour the freshly squeezed lime, lemon, and orange juice along with the olive oil over the vegetable mixture. Toss gently to combine.
- 4. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and the citrus to soften the red onion.
- 5. Just before serving, remove from the fridge and gently fold in the diced avocado, chopped cilantro, sea salt, and black pepper. Taste and adjust seasoning if necessary.
- 6. Serve cold with tortilla chips, plantain chips, or layered on top of crispy tostadas.
Chef's notes
For a spicier kick, leave the seeds in the jalapeno or add a dash of hot sauce. Do not add the avocado until right before serving to prevent it from turning brown and mushy.