Hearts of palm, which are popular in Latin cooking, are tangy and tender, with a pleasant crunch. Here the hearts of palm are tossed in a refreshing salad with watercress, tomatoes, salty olives and juicy navel oranges. Terrific Green Salads

Daisy Martinez
November 2005

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Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a sharp knife, peel the oranges, taking care to remove all of the bitter white pith; working over a bowl, cut in between the membranes to release the sections. Squeeze the membranes to get 1/4 cup of the orange juice. Save the remaining orange juice for another use.

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  • In a large bowl, whisk the orange juice and lemon juice with the olive oil; season with salt and pepper. Add the orange sections, watercress, tomatoes, hearts of palm and olives and toss well. Serve immediately.

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