Sweet Banana Tostones With Caribbean Lobster And Hearts Of Palm Salad Food

PALM HEART SALAD

Steps:

• To make the dressing: Mix the first 4 ingredients and then drizzle olive oil in slowly while stirring constantly. Season with salt and pepper, to taste.
• Assemble all the salad ingredients in a bowl and serve the dressing on the side.

KAUAI PRAWNS, MANGO AND HEARTS OF PALM SALAD

Steps:

• To prepare the prawns: Combine the lemon juice, paprika, and sambal in a medium bowl. Season with salt and pepper. Add the prawns, turning them in the marinade so they are well coated.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the prawns and cook, turning them once or twice, until they are opaque throughout, 4 to 8 minutes. Allow the prawns to cool, then slice each in 1/2 lengthwise and reserve.
• To make the dressing: Scrape the seeds from the vanilla bean into a small bowl. Add the mango puree. Gradually whisk in the grapeseed oil and rice vinegar. Season with salt, pepper, and ginger (alternatively grate the ginger into a clean towel then squeeze the juice into the dressing).
• Arrange a 3-inch ring mold in the center of 4 plates. Put 1/4 of the hearts of palm in each of the rings and gently press down. Cover each layer of palm with 3 to 4 tablespoons of diced mango, then top with 5 prawn-halves, cut side down. Combine the arugula and baby greens in a medium bowl. Add dressing, salt and pepper and mix well.
• Carefully lift the ring molds off the salads. Top each salad with greens. Drizzle dressing around the plates, garnish with edamame beans, diced tomato, and fried shrimp heads (if using) and serve.

HEARTS OF PALM SALAD

Steps:

• Slice tomato and lime and place on a large service plate. Slice long ways the hearts of palm and lay on top of tomato. Slice and lay the red pepper around the plate. Combine all other ingredients in a bowl and whisk until smooth. Drizzle over the salad.

HEARTS OF PALM SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

LEMONY HEARTS OF PALM SALAD

Steps:

• Soak 1/4 cup sliced red onion in cold water, 10 minutes; drain. Toss with 2 cups sliced hearts of palm, 1 cup sliced celery and some chopped parsley. Add 3 tablespoons each lemon juice and olive oil. Season with salt and pepper. Serve over arugula drizzled with olive oil.
• Serves: 4 Calories: 130 Total Fat: 11 grams Saturated Fat: 1.5 grams Protein: 3 grams Total carbohydrates: 7 grams Sugar: 2 grams Fiber: 3 grams Cholesterol: 0 milligrams Sodium: 462 milligrams