Preparation
Step 1
Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with coriander leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.
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Ingredients
Two cans whole hearts of palm, drained and sliced into 1/8-inch-thick rounds
2 Roma tomatoes, seeded and diced
1/2 English cucumber, diced
1/2 small red onion, diced
1 avocado, diced into 1/4-inch chunks
1 jalapeño, ribs and seeds removed, diced
Chopped coriander leaves and tender stems, plus more leaves for garnish
2 cloves garlic, grated
2 to 3 limes, juiced
1 to 2 lemons, juiced
Kosher salt and freshly ground black pepper
Vegan tortilla chips, tostadas or saltine crackers, for serving
Vegan hot sauce, for serving