Hearts of palm fill in for seafood in this vegan dish

Adapted from“lavidaverde” by Jocelynramirez (Page Street Publishing, 2020).

4-6servings

INGREDIENTS

• One (14-ounce) can hearts of palm, drained

• 1⁄2 cup fresh lemon juice from about 2to 3lemons

• 1⁄4 cup extra-virgin olive oil

• 1teaspoon fine sea salt, plus more to taste

• 1⁄4 teaspoon freshly ground black pepper, plusmore to taste

• 1globe tomato, stemmed, cored and diced (1cup)

• Flesh of 1Hass avocado, diced

• 1medium Persian cucumber, peeled and diced (11⁄2 cups)

• 1⁄2 jalapeño chile pepper, stemmed and finely chopped

• 1small bunch fresh cilantro, finely chopped (1cup)

• 1teaspoon black sesame seeds, for garnish (optional)

• Tortilla chips or tostadas, for serving

STEPS

Cut the palmspears into 1⁄2-inch slices. (Some of the pieceswill separate into rings; that’s okay.) Add to a mediumbowl, along with the lemon juice, olive oil, salt and pepper, and toss to combine. Taste, and season withmore salt if needed; it should taste a little too salty, but will balance out once you add the other ingredients. Cover and refrigerate for at least 30minutes and up to 2hours.

Add the tomato, avocado, cucumber, jalapeño and cilantro to the bowlwith the hearts of palmand, using a spatula or your clean hands, carefully fold themixture to combine, trying to keep the hearts of palmfrom breaking. Taste, and seasonwithmore salt, if needed.

Transfer to a serving platter or bowl, topwith the black sesame seeds, if using, and serve with chips or tostadas.

NUTRITION: Calories: 155; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 679mg; Carbohydrates: 9g; Dietary Fiber: 3g; Sugars: 2g; Protein: 3g.