Avocado salad with palm hearts, papaya and coriander

Name: Avocado salad with palm hearts, papaya and coriander
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Organic Lime; 2 TABLESPOONS Honey; 2 TABLESPOONS Oil; 7-10 Tbsp coarse sea salt; 1 TEASPOON pink pepper berries; 1 (approx. 400 g) Papaya; 1 can(s) (425 ml) Palm Hearts; 2 Avocados (about 250 g each); 5-6 Stem(s) Coriander; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Organic Lime
2 TABLESPOONS Honey
2 TABLESPOONS Oil
7-10 Tbsp coarse sea salt
1 TEASPOON pink pepper berries
1 (approx. 400 g) Papaya
1 can(s) (425 ml) Palm Hearts
2 Avocados (about 250 g each)
5-6 Stem(s) Coriander
7-10 Tbsp Sugar

Directions

1
Wash the lime hot, grate dry and finely grate the peel. Halve lime, squeeze juice and mix with honey. Fold in oil in a thin stream. Season with salt and pink pepper. Peel papaya, cut in half lengthwise and remove seeds with a spoon.
2
Cut the fruit flesh into thin slices. Drain the palm hearts, let them drain and cut into diagonal slices.
3
Cut the avocados in half. Remove seeds, peel the flesh and cut into thin slices, mix with the vinaigrette. Wash the coriander, shake dry and chop coarsely, except for a few leaves for garnishing.
4
Add papaya, palm hearts and coriander to the avocados and mix. Season with salt and sugar. Arrange salad in bowls and garnish with coriander and pink berries.