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Brazilian Salad
2013-08-06
https://www.metro.ca/userfiles/image/recipes/salade-bresilienne-7236.jpg
PT15M
PT06M
PT21M
Preheat barbecue to high. Lightly oil grill.In a bowl, toss palm hearts, radishes and pineapple with peanut oil. Season with salt and pepper.Grill 3 min. per side or until they show grill marks. Remove and set aside.In a bowl, combine avocado, lime juice, radish sprouts and coriander. Add grilled palm hearts, radishes and pineapple.In a small bowl, whisk dressing ingredients together.Toss salad with dressing.Arrange fruits and vegetables attractively on plates and serve immediately.Note: Grapefruit oil can be replaced by avocado or grapeseed oil to which grapefruit zest has been added.The radish sprouts are, like all sprouts, packed with vitamins and minerals and boost the nutritional value of this Brazilian salad. Linda Montpetit, nutritionist
4
Chef Caroline McCann
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8 Irresistibles palm hearts, cut in 4 lengthways
12 large red radishes, washed and sliced 1/8 in. (0.31 cm) thick
8 1/2 in. (1.2 cm) thick slices of cored pineapple, cut in 2
2 Tbsp. (30 mL) Selection peanut oil
salt and fresh ground black pepper
2 cups (500 mL) shredded iceberg lettuce
1 small ripe avocado, peeled and cut into strips
1 Tbsp. (15 mL) lime juice
2 cups (500 mL) radish sprouts (cut them if too long)
1/4 cup (60 mL) minced coriander
Brazilian Salad
4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME
Ingredients
-
8
Irresistibles palm hearts, cut in 4 lengthways
-
12
large red radishes, washed and sliced 1/8 in. (0.31 cm) thick
-
8
1/2 in. (1.2 cm) thick slices of cored pineapple, cut in 2
-
2 Tbsp.
(30 mL)Selection peanut oil
-
salt and fresh ground black pepper
-
2 cups
(500 mL)shredded iceberg lettuce
-
1
small ripe avocado, peeled and cut into strips
-
1 Tbsp.
(15 mL)lime juice
-
2 cups
(500 mL)radish sprouts (cut them if too long)
-
1/4 cup
(60 mL)minced coriander
-
grapefruit oil
-
1 1/2 Tbsp.
(20 ml)dark rum
-
1 1/2 Tbsp.
(20 mL)lime juice
-
1/2 tsp.
(2 mL)agave syrup (or Irresistibles maple syrup or honey)
-
1 tsp.
(5 mL)Selection paprika
-
salt and fresh ground black pepper
Preparation
Preheat barbecue to high. Lightly oil grill.
In a bowl, toss palm hearts, radishes and pineapple with peanut oil. Season with salt and pepper.
Grill 3 min. per side or until they show grill marks. Remove and set aside.
In a bowl, combine avocado, lime juice, radish sprouts and coriander. Add grilled palm hearts, radishes and pineapple.
In a small bowl, whisk dressing ingredients together.
Toss salad with dressing.
Arrange fruits and vegetables attractively on plates and serve immediately.
Note: Grapefruit oil can be replaced by avocado or grapeseed oil to which grapefruit zest has been added.
The radish sprouts are, like all sprouts, packed with vitamins and minerals and boost the nutritional value of this Brazilian salad. Linda Montpetit, nutritionist
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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