Salade de Palmitos is a salad with a lot of flavor, by combining hearts of palm, fresh tomatoes, avocado, fennel, lime juice and mint.
For the Forever Oceans Kanpachi:
4x 6 oz filets
Sea salt to taste
Freshly ground black pepper to taste
3 tablespoons palm oil
For the Brazilian Chopped Salad:
15 oz can of hearts of palm, drained, cut into rounds
2 cups cherry or grape tomatoes, cut in half
1 medium bulb of fennel, thinly sliced
1 small red onion, peeled and thinly sliced
1 ripe avocado, stone removed, flesh cut into dice
For the salad dressing:
¼ cup freshly squeezed lime juice
¼ cup extra virgin olive oil
1 garlic clove, peeled and minced
1 teaspoon local honey
1 tablespoon freshly chopped mint
How to make:
Season the filets with salt and pepper. Place a large frying pan over a medium heat on the stove, add the oil, when hot add the filets skin side down, cook for 3 to 4 minutes, then turn over and continue cooking for 2 to 3 minutes or until done to your liking. Remove from the pan and place onto four serving plates.
Place all the salad ingredients into a large bowl. Whisk all the salad dressing ingredients together and pour over the salad, toss lightly and serve with the pan fried Kanapchi.
Corporate Executive Chef
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