Salada de Palmito com Limão

Brazil is the world's leading producer of palmito (heart of palm), and this bright, unfussy salad appears on lunch tables from Rio de Janeiro to Recife. It is beloved for its crisp freshness and pairs equally well with grilled fish and simple rice dishes.

Serves: 4

Ingredients

• 400g (14 oz) canned or jarred heart of palm, drained and sliced into 1 cm (½ in) rounds
• 2 ripe tomatoes, diced
• ½ small red onion, thinly sliced
• 3 tbsp (45ml) fresh lime juice
• 2 tbsp (30ml) extra-virgin olive oil
• Small handful of fresh flat-leaf parsley, roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Drain and rinse the heart of palm thoroughly under cold water. Slice into even rounds.
2. Combine the heart of palm, diced tomatoes, and red onion in a large bowl.
3. Whisk together the lime juice and olive oil until emulsified. Season with salt and pepper.
4. Pour the dressing over the salad and toss gently so all the pieces are coated.
5. Scatter the parsley over the top. Let the salad rest for 5 minutes before serving at room temperature or chilled.

Cook's Notes: Fresh heart of palm, when available, has a more delicate flavour — blanch it briefly before using. This salad is naturally low in sodium if you drain and rinse the canned palmito well and season lightly. Serve as a starter or alongside Moqueca.