Serves: 4
Total Calories: 150
Put the vinegar and shallot in a large bowl and stir to combine. Add the hearts of palm, cucumbers, jicama, papaya, and avocado and toss gently until well combined. Spoon into salad bowls and sprinkle with the pumpkin seeds. Serve immediately.
Notes
• Canned hearts of palm can be purchased in either organic or conventional form at most supermarkets. They usually contain a large amount of sodium, which can be extracted by soaking the hearts of palm in distilled water for 20 minutes. Drain before using.
• Ripe papayas have bright yellowish-orange skin and a sweet aroma. They should be soft but not squishy.
This Hearts of Palm Salad recipe is from the Bravo Cookbook. Download this Cookbook today.
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