Snap Pea & Hearts of Palm Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
65
protein 
3 g
sodium 
294 mg
carbohydrates 
9 g
fat 
3 g
fiber  
3 g
cholesterol 
0 mg
Servings 
8
Ingredients 

½ lb fresh hearts of palm
1 lg red bell pepper
½ lb sugar snap peas
½ tsp crystal sea salt

Dressing
¾ cup tropical fruit puree
2 Tbsp champagne vinegar
1 Tbsp extra-virgin olive oil
1 Tbsp minced scallions
1 Tbsp water
1 tsp low-sodium tamari sauce
1 tsp minced jalapeño peppers

For Tropical Fruit Puree, place 1¼ cups fruit of choice, such as guava, mango or papaya, and ¼ cup cane sugar in a blender container. Puree until smooth.
Instructions 
  1. Peel the outer layer of the hearts of palm and thinly slice. Julienne the red bell pepper and the snap peas.
  2. In a small bowl, combine all ingredients for dressing and mix well.
  3. Toss the vegetables with the dressing until well combined and sprinkle with salt. Divide evenly into 8 servings.
For Tropical Fruit Puree, place 1¼ cups fruit of choice, such as guava, mango or papaya, and ¼ cup cane sugar in a blender container. Puree until smooth.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.