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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 2 |
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This salad is from Nicaragua. On one of my trips to Colombia I went to a flea market and I found this cookbook, and I didn’t bother to read the title or anything. I noticed food and recipes as I browsed through it, so I just bought it (thinking it was a Colombian recipe book). Read more . On the taxi on my way home I started reading it and noticed it was a Nicaragua cookbook called Cocinando Con Maria Esther (I would link you to the book but I couldn’t find it anywhere online). I chose to do this salad from the cookbook because it looked so delicious and in the ingredients there were apples! I have so much apples, I need to use them up! All in all this salad has a great flavor and it’s good for you. Serve this salad as an appetizer, light lunch, or as a side dish. Enjoy! Ingredients:
1 can of heart of palm, sliced |
1 plum tomato, thickly chopped |
2 loose-leafs of an iceberg lettuce, one break into pieces with hand & the other for garnish |
1 small carrot, peeled & grated |
1 celery, chopped |
1 apple (any kind you like or have on hand), chopped |
for dressing |
1/4 – 1/2 cup plain yogurt |
1/2 tsp dijon mustard |
1 tsp honey |
1 tbsp extra virgin olive oil |
1/4 tsp white distilled vinegar |
1 tbsp lime juice |
pinch of salt |
Directions:
1. 1. Start by mixing the chopped ingredients in a bowl.
2. 2. In another bowl mix the dressing ingredients together until smooth. Then pour it into the chopped salad and mix. Serve salad into your platters and enjoy.
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