Ingredients

• 400 g Hearts of palm (fresh or canned)
• 1 large Ripe mango
• 0.5 small Red onion
• 0.5 piece Red bell pepper
• 0.25 cup Fresh cilantro (chopped)
• 0.5 cup Toasted cashews
• 2 cups Arugula or watercress (for the base, optional)
• 3 tablespoons Olive oil
• 2 tablespoons Lime juice
• 3 tablespoons Passion fruit pulp
• 1 teaspoon Honey or agave syrup
• 0.25 teaspoon Chili flakes (optional)
• to taste Salt
• to taste Pepper

Instructions

1. 1

   Prepare the hearts of palm: If fresh, peel and cut into thick rounds. If canned, drain and cut into rounds. Lightly grill the heart of palm rounds in a non-stick pan over medium-high heat with a drizzle of olive oil for 5-7 minutes, until lightly golden. Let cool.

2. 2

   Prepare the vinaigrette: In a small bowl, whisk together the passion fruit pulp, lime juice, olive oil, honey (or agave syrup), chili flakes (if using), salt, and pepper until emulsified.

3. 3

   Assemble the salad: In a large salad bowl, combine the cooled grilled hearts of palm, diced mango, thinly sliced red onion, red bell pepper strips, and chopped cilantro.

4. 4

   Add the vinaigrette: Pour the vinaigrette over the salad and gently toss to coat all ingredients thoroughly.

5. 5

   Serve: Divide the salad onto a bed of arugula or watercress (if using). Sprinkle with toasted cashews just before serving.