in Caribbean

Heart of palm salad with crab and avocado

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Ingredients for 2 servings:

  • 1 gr. can/n vegetables (palm hearts)
  • 1 small onion(s)
  • 125 g crab, fresh
  • 1 avocado(s), ripe
  • Salt
  • pepper
  • Vinegar (white wine vinegar)
  • n. B. Oil

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

Slice the hearts of palm (not too thinly, as they will fall apart easily). Finely dice the onion. Place the hearts of palm, onion, and crab in a bowl, season with salt and pepper to taste. Add oil and a generous splash of vinegar. Mix everything together, cover with foil, and let it sit in the refrigerator overnight (at least 2 hours). Just before serving, stir in the avocado (thinly sliced) and season again to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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