Brazilian BBQ Grilled Hearts of Palm Salad


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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Ingredients Quantities
Lime Vinaigrette
Club House La Grille Brazilian Style BBQ 1 cup
Lime juice 1 cup
French’s Dijon Mustard 1 tbsp
Club House Sea Salt, French Mediterranean 1 tsp
Canola oil 3 cups
Brazilian BBQ Marinade
Garlic cloves, peeled 2 each
Olive oil 1 cup
Club House La Grille Brazilian Style BBQ 1/4 cup
Parsley 1 bunch
Hearts of Palm Salad
Hearts of Palm 800 mL
Red Onion, peeled and sliced thin 1/2 each
Cherry Tomatoes 1 cup
Avocado, spooned and cut into chunks 1 each
Garnish
Lime, zested 1
Parsley 8 pieces

Instructions

This recipe was created for Club House for Chefs by: Harrison Hennick, Chef Owner of Nique Restaurant in Hamilton.

For the Brazilian BBQ Marinade: Finely slice garlic. Chop 1/8 of parsley and mix all remaining ingredients together and reserve.

For the Lime Vinaigrette: In a bowl mix all ingredients together and reserve.

For the Hearts of Palm Salad: Marinate canned hearts of palm in Brazilian BBQ marinade overnight. Slice cherry tomatoes in 1/2. And cut avocado and red onion. Pull hearts of palm from marinade and grill. Meanwhile, in a small bowl, combine red onion, cherry tomatoes and avocado and dress with lime vinaigrette.

For Serving: Place hearts of palm on a plate and top with dressed red onion, cherry tomatoes and avocado lime vinaigrette. Complete with lime zest and fresh parsley and serve.

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