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| Main Ingredients | Fresh palm trunk, Onion |
| Cuisine | Creole |
| Course | Salads |
| Prep Time | 11-15 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 kilograms fresh palm trunk
- 1/2 large onion
- 1 large tomato
- 1 lemon
- Salt to taste
- Black pepper powder to taste
- 2 tablespoons finely chopped spring onion greens
- 2 tablespoons oil
Method
- Peel the outer two layers of the trunk to obtain 300 grams of palm heart.
- Peel and finely slice the onion and put into a bowl and separate the layers. Finely slice the tomato and put into the bowl.
- Halve the palm heart vertically and slice them finely and put into the bowl.
- Squeeze the juice of 1 lemon into the bowl. Add salt and pepper powder.
- Add spring onion greens and oil and mix
- Transfer onto a serving platter and serve immediately.
Nutrition Info
| Calories | 323 |
| Carbohydrates | 10.6 |
| Protein | 1.7 |
| Fat | 30.5 |
| Other Fiber | Vitamin C-44.2 |
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