Instructions
Serves 2–3
Salad:
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1 cup Frisp Hearts of Palm
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½ cup cucumber, finely diced
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¼ cup red onion, very finely chopped
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh dill, finely chopped
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1 tbsp fresh mint, finely chopped (optional)
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2 tbsp toasted sunflower seeds or pine nuts
Creamy Yogurt Herb Dressing:
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¾ cup plain Greek yogurt (or plant-based yogurt)
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1 tbsp lemon juice
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1 tbsp Coco Earth Liquid Coconut oil
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1 small garlic clove, minced
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Salt & freshly ground black pepper to taste
Ingredients
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Drain and rinse the canned Hearts of Palm . Finely dice the cucumber and red onion. Chop all fresh herbs.
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In a medium bowl, combine Greek yogurt, lemon juice, Coco Earth liquid coconut oil,, minced garlic, salt, and pepper. Mix until smooth and creamy.
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Gently fold the Frisp Hearts of Palm, cucumber, red onion, parsley, dill, and mint into the yogurt dressing. Mix carefully to keep the slices intact.
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Sprinkle it with toasted seeds or pine nuts for added texture. Chill for 15–20 minutes before serving to allow flavours to blend.
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