500 g of fresh pupunha palm heart, cut into slices
1 1/2 spoonfuls of salt
1/2 cup of fresh peas (75 g)
3 medium tomatoes (360 g), seedless and cut into cubes
2 spoonfuls of lemon juice
1/4 cup of olive oil (60 ml)
2 spoonfuls of chopped parsley
2 hard-boiled eggs, diced
8 black olives, pitted and halved lengthwise
500 g of fresh pupunha palm heart, cut into slices
1 1/2 spoonfuls of salt
1/2 cup of fresh peas (75 g)
3 medium tomatoes (360 g), seedless and cut into cubes
2 spoonfuls of lemon juice
1/4 cup of olive oil (60 ml)
2 spoonfuls of chopped parsley
2 hard-boiled eggs, diced
8 black olives, pitted and halved lengthwise
In a medium saucepan, place the pupunha palm heart
Cover with 6 cups of water (1.4 liters) and season with 1/2 spoonful of salt
Tame the saucepan and cook over low heat until the palm heart is tender (about 20 minutes)
Drain and reserve
In a small saucepan, place the peas
Cover with 2 cups of water (480 ml) and cook over high heat until they are still firm but tender (about 10 minutes)
Drain
In a large salad bowl, combine the reserved palm heart, peas, and tomatoes. Reserve
In a small bowl, mix well lemon juice, olive oil, parsley, and remaining salt
Dress the salad with this dressing and toss
Top with diced eggs and black olives, and serve immediately
Calorie count: 216 per serving
