Mediterranean Salad with Hearts of Palm
5.6g
Net Carbs
4.1g
Protein
17.1g
Fat
2.3g
Fiber
193
Calories
Ingredients:
- 2 1/3 cups fresh tomatoes, year round average, chopped USDA
- 2 small fresh cucumber, without skin USDAs
- 5 eas canned hearts of palm Canadian Nutrient File
- 1/2 cup fresh red onion, chopped USDA
- 1/2 cup canned garbanzo beans USDA
- 1/2 cup olive oil USDA
- 4 ounces feta cheese USDA
- 3 tablespoons white wine vinegar Regina
- 16 grams fresh basil, leaf FNDDS
- 1/2 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
Directions:
- Into a large bowl, add tomato chopped into 1-inch cubes; peeled, seeded, and chopped cucumber; drained palm hearts sliced into ¼-inch thick rounds; chopped red onion; garbanzo beans; and crumbled feta cheese. Gently fold to evenly distribute.
- In a blender, puree together olive oil, vinegar, 9 grams of basil leaves, salt and pepper. Pour over the vegetables, gently fold, and refrigerate for at least 30 minutes to allow flavors to meld. Thinly slice remaining 7 grams basil leaves and use to garnish salad before serving.
