In an effort to eat more locally….I’m doing ok!…. I made a salad with mango, hearts of palm, lime…. all local. I normally don’t buy my lettuce local but that’s another story. This was a great tropical salad. Easy and nice to compliment a midweek dinner. It’s husband approved (surprisingly!)
This salad uses fresh hearts of palm, which is definitely a farmers market purchase. It doesn’t last long once its bought. So, if you see some and buy it, use it the same day or day after. Any later and it’s no good….ask me how I know? Eesh. I honestly have qualms about eating it because it means a whole palm tree has been harvested. Has it been harvested ecologically? Will a new tree take it’s place? What kind of palm tree was it? I honestly know nothing about farming palm trees and I wonder if it produced coconuts or dates or anything first….. I’ll investigate soon, but for now I saw it and grabbed it at the market. Hearts of palm are fresh and crunchy. They have good texture and their taste adapts to what you serve it with. In this case, a lovely lime mustard vinaigrette.
It’s just starting to be mango season. In case you didn’t know, most varieties of mango trees are biennials, meaning they produce every other year. So…. this is a producing year for the trees that hang over our yard! I hope! I don’t see buds (for lack of a proper term) yet.
Mango and Hearts of Palm Salad with Lime Viniagrette adapted from Martha Stewart
1/4 cup fresh lime juice (about 3 limes for me)
4 teaspoons Dijon mustard (I used 3 to start)
1/2 red onion small diced (I used 2 shallots since I was out of red onion)
olive oil to thin (but this isn’t a part of the original recipe)
1 mango, medium diced
1/3 pound fresh hearts of palm, medium diced (or 1 can hearts of palm, drained)
head of butter lettuce (about 8 ounces)
Salt and pepper
Combine the lime juice, Dijon, onion, and olive oil (if using) in a medium bowl. Add the mango and hearts of palm and toss. Spoon mixture over lettuce and season as desired. I still hate pepper.