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Sunday, June 24, 2012

Hearts of Palm, Chayote Squash, Radish Seed Pods salad

Hearts of Palm salad

Hearts of Palm, Chayote Squash, Radish Seed Pods plus a few other vegetables come together for this summery salad served chilled, with Asian flavored dressing.

I threw some vegetables I had handy as I liked the combination, but, any favorite set of vegetables would work as well.

The salad tastes better when prepared a day ahead and allowed to rest in the fridge and develop flavors.

a jar of SunPix™ Hearts of Palm, cut into rings (use as much as preferred)
1 small chayote squash, peeled an diced
¼ cup water chestnuts (optional)
¼ cup radish seed pods (optional)
½ cup chopped baby corn
a handful of sugar snap peas
1 crisp fresh tomato, pulp removed if preferred, chopped
1 carrot cut into rounds
a handful of chopped bok choy
3 or 4 mint leaves, chopped finely for garnish
1 tsp lemon zest for garnish
1 Tbsp sesame oil

Asian Peanut Chili Dressing:
1 Tbsp peanut oil
1 Tbsp sesame oil
1 Tbsp sambal oelek
1 tsp ginger marmalade (or orange marmalade)
1 tsp grated ginger
1 Tbsp red wine vinegar
1 Tbsp lemon juice
2 Tbsp unsweetened peanut butter


  1. Blanch the chayote squash in salted water, drain and keep handy
  2. Blend the dressing ingredients and keep handy
  3. Heat the peanut oil in a pan, saute the vegetables with a hint of salt, adding in the blanched chayote squash - all except the hearts of palm and tomatoes - for a few minutes and turn off heat; allow to cool completely
  4. Toss in the tomatoes and hearts of palm with the sauteed veggies, drizzle some dressing, chill in the fridge for about 20-30 minutes; garnish as desired, drizzle more dressing as preferred and serve cold

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