Mauritian
Vegan
Gluten freeSalade palmiste
Heart of palm salad
Salad palmis: Seychelles shaved heart of palm with lime, oil and chilli
Hotel menus around Praslin once called it millionaire's salad, because a whole native palm had to be felled for the single pale heart at its crown. That is no longer how it should be made: buy fresh hearts from farmed peach palm, which regrows from the base, or a good jar of hearts of palm, and you get the same cool, crunchy ribbons with a faint sweetness like young coconut and artichoke. Seychellois serve it as a starter at celebrations or beside grilled fish and Creole rice, dressed simply so the palm stays the star. Chef's tip: dress it no more than 15 minutes before eating; left longer, the lime softens the crunch and the salad goes limp.
- Prep
- 15 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 125 kcal
Ingredients
- 16 oz hearts of palmfresh farmed peach palm, or drained weight from jars
- 2 limesjuiced
- 3 tbsp sunflower oil
- 1 garlic clovecrushed to a paste
- 2 spring onionsthinly sliced
- 1 small red chillideseeded and very finely chopped
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Fill a bowl with cold water and squeeze in a quarter of the juice from ½ limes. Keep it beside your board: fresh palm heart browns within minutes in the air.
Step 2: If using fresh palm, peel away any tough or fibrous outer layers until you reach the creamy, tender core. If using jarred palm, drain it and rinse briefly under cold water to wash off the brine.
Step 3: Shave 16 oz hearts of palm into thin ribbons with a sharp knife or a vegetable peeler, or slice it into fine rounds 2 mm thick. Drop fresh palm straight into the lime water as you go; jarred palm can go straight into the serving bowl.
Step 4: Whisk the rest of 1 ½ limes with 3 tbsp sunflower oil, 1 garlic clove, ½ tsp salt and ¼ tsp ground black pepper in a small bowl until it looks cloudy and slightly thickened.
Step 5: Drain fresh palm well and pat it dry with a clean tea towel, then pile it into a serving bowl with 2 spring onions and 1 small red chilli.
Step 6: Pour the dressing over, toss gently with your fingers so the ribbons don't break, and taste for salt and lime. Scatter with 1 tbsp flat-leaf parsley and serve within 15 minutes, while the palm is still crisp.
Nutrition per serving
- Calories
- 125 kcal
- Protein
- 3 g
- Carbs
- 6 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salade palmiste take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of limes?
- Lemon, same amount.
- What can I use instead of garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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