1 kg of canned palm heart, cut into slices and drained
6 medium tomatoes, seedless, diced
1/4 cup of lime juice (60 ml)
1/2 cup of olive oil (120 ml)
1/2 cup of chopped parsley
2 tablespoons of salt
4 hard-boiled eggs, diced
15 black olives
1 kg of canned palm heart, cut into slices and drained
6 medium tomatoes, seedless, diced
1/4 cup of lime juice (60 ml)
1/2 cup of olive oil (120 ml)
1/2 cup of chopped parsley
2 tablespoons of salt
4 hard-boiled eggs, diced
15 black olives
In a large salad bowl, combine the palm heart and tomato
Set aside
In a small bowl, mix well the lime juice, olive oil, parsley, and salt
Just before serving, drizzle the palm heart with this dressing and toss
Sprinkle the eggs and olives on top
