From: SWEET LIFE
Recipe courtesy: Chef Bev Gannon, Hali‘imaile General Store, bevgannonrestaurants.com
There’s no place like home … it takes Marissa a while to get it, but when she does, she does. Not only is she grateful to be living in paradise, but she’s grateful for the small cow town that’s chockfull of farm fresh produce. For a woman who can’t cook, Marissa’s discovering that some of the best recipes aren’t so difficult after all.
- 1 cup jicama, peeled and sliced thin
- 1 cup fresh hearts of palm, peeled and cut into ¼” think rounds
- 1 avocado, peeled and chopped
- 1 teaspoon fresh lemon juice
- Dressing (see recipe below)
- In a sauté pan over medium high heat, sauté hearts of palm for one minute. Add 1 teaspoon lemon juice and sauté for another minute. Allow to cool.
- In a separate mixing bowl, combine jicama, hearts of palm and avocado. Toss with 3 tablespoons of dressing and refrigerate. Refrigerate unused dressing as well. Chill up to 4 hours.
- Serve on a bed of lettuce. Drizzle remaining dressing over salad and serve.
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon freshly ground ginger
- 1/4 teaspoon grated orange peel
- In a mixing bowl, whisk together all dressing ingredients. Set aside.
Special Notes: If fresh hearts of palm are not available, you can use canned hearts of palm but skip step 1. Canned hearts of palm are soaked in water and usually much softer, and would fall apart if sautéed. Jicama can be substituted with water chestnuts or crisp white turnips.