Salade de Palmitos is a salad with a lot of flavor, by combining hearts of palm, fresh tomatoes, avocado, fennel, lime juice and mint.


Serves 4


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.


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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