Avocado salad with palm hearts, papaya and coriander

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
5 1
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 Organic Lime
  • 2 TABLESPOONS Honey
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp coarse sea salt
  • 1 TEASPOON pink pepper berries
  • 1 (approx. 400 g) Papaya
  • 1 can(s) (425 ml) Palm Hearts
  • 2 Avocados (about 250 g each)
  • 5-6 Stem(s) Coriander
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Wash the lime hot, grate dry and finely grate the peel. Halve lime, squeeze juice and mix with honey. Fold in oil in a thin stream. Season with salt and pink pepper. Peel papaya, cut in half lengthwise and remove seeds with a spoon.

  2. 2

    Cut the fruit flesh into thin slices. Drain the palm hearts, let them drain and cut into diagonal slices.

  3. 3

    Cut the avocados in half. Remove seeds, peel the flesh and cut into thin slices, mix with the vinaigrette. Wash the coriander, shake dry and chop coarsely, except for a few leaves for garnishing.

  4. 4

    Add papaya, palm hearts and coriander to the avocados and mix. Season with salt and sugar. Arrange salad in bowls and garnish with coriander and pink berries.

Nutrition Facts

KCAL
310 kcal
CARBS
12 g
FATS
28 g
PROTEINS
3 g