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
- Peel the outer layer of the hearts of palm and thinly slice. Julienne the red bell pepper and the snap peas.
- In a small bowl, combine all ingredients for dressing and mix well.
- 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.
