Avocado-and-Palm heart salad

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Avocado-and-Palm heart salad

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Adjust Servings:
1/2 cup freshly minced Parsley
1/2 cup fresh Mint
2 Green onion
1 small Scallion
1 large Avocado
1 can Palm hearts
1 tablespoon unsweetened Coconut shreds
2 tablespoons Coconut milk
For the sauce:
1 clove Garlic
2 Lime
1 dried Chili pepper
1 tablespoon Maple syrup
1 tablespoon Soy sauce
1 teaspoon Tabasco

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low-Carb
  • Paleo
  • Raw

Inspired by popular Thai Crab Avocado Salad, this recipe uses palm hearts instead. Together with a silky sauce made of coconut milk, you will find it delicate and refreshing. It's perfect to accompany a hot spicy dish or on its own.

  • 10 minutes
  • Serves 2
  • Easy


  • For the sauce:



This refreshing salad is the perfect accompaniment for a hot and spicy main dish: the avocado, palm hearts and a refreshing sauce made of coconut milk and lime juice will extinguish the wildest fire in your mouth. Nevertheless, Avocado-and-Palm heart salad is very enjoyable even on its own.

It takes only 10 minutes to prepare: first prepare the sauce by mixing all the ingredients together. Then, transfer the salad ingredients to a salad bowl and mix it all together. Pour coconut milk over it and sprinkle with coconut shreds to garnish before serving.

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5 minutes

Prepare the sauce

Peel and puree the garlic clove. Halve and squeeze the limes. In a ramekin, mix together all the ingredients for the sauce and set aside.

5 minutes

Prepare the salad

Rinse the green onion, mint, and scallion. Cut off the ends of the green onion and discard them. Thinly slice the green onion, scallion, and mint leaves and set aside. Drain the palm hearts and - if they are not pre-cut -, slice them into rounds. Peel the avocado and cut it into large chunks. Transfer everything to a salad bowl, add the parsley, and pour the sauce over it. Mix well, then pour the coconut milk over the salad and sprinkle with the coconut shreds.



Transfer the salad to the serving bowls. Enjoy cold!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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