Recipe courtesy of Robert Irvine
Total:
15 min
Prep:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Dressing:
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 3 scallions, white and tender green parts only, chopped
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup extra-virgin olive oil
Salad:
  • 32 ounces canned hearts of palm or 2 pounds fresh hearts of palm
  • 1 large red onion, julienned
  • 1 red bell pepper julienned
  • 1 fresh mango, peeled, cut away from the seed and julienned

Directions

Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.

Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

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