Mexican Hearts of Palm Salad
Serve with Grilled Chicken.

Servings: 8

• 1 garlic clove
• 3/4 teaspoon salt
• 1/4 cup fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped white onion
• 2 pound chayotes (also called mirlitons; 4 medium)
• 2 (14- to 15-ounce) cans hearts of palm (not salad-cut), rinsed well and drained
• 2 large celery ribs, thinly sliced
• 1/3 cup fresh flat-leaf parsley leaves
• 1/4 cup fresh cilantro leaves

Mince garlic and mash to a paste with 1/2 teaspoon salt using side of a large heavy knife. Whisk together lime juice, oil, and garlic paste in a large bowl, then add onion, tossing to coat.

Halve chayotes lengthwise, then peel with a vegetable peeler and scoop out pits with a spoon. Cut chayotes crosswise into 1/3-inch-thick slices, then halve slices lengthwise to make 1/3-inch-thick sticks (sticks will not be uniform).

Cook chayotes in a 4- to 6-quart pot of boiling salted water until crisp-tender, about 6 minutes. Drain well in a colander, then, while still hot, toss with dressing. Cool to room temperature.

Cut hearts of palm diagonally into 1/4-inch-thick slices, then add to chayote mixture along with celery, parsley, cilantro, and remaining 1/4 teaspoon salt. Gently toss.

Cooks' note: Salad, without herbs, can be made 3 hours ahead and chilled, covered. Bring to room temperature and stir in herbs before serving.

Per Serving: 166 Calories; 6g Fat (28.4% calories from fat); 1g Saturated Fat; 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 6 Vegetable; 0 Fruit; 1 Fat.

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