Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
373
Calories
34g
Protein
18g
Fat
19g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 16-ounce cans of hearts of palm
- 1/3 cup chopped red bell pepper
- 1/3 cup chopped yellow bell pepper
- 1 tablespoon chopped parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 2 tablespoons low-sodium chicken broth (remove fat)
- 1 tablespoon olive oil
- ground pepper to taste
- very small amount of salt (optional)
- lettuce leaves
Directions
1
Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl. Stir in the red pepper, yellow pepper, and chopped parsley.
2
In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently. Season to taste with salt (optional) and pepper. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
3
Category:Costa Rican Recipes
4
Category:Costa Rican Appetizers
Recipe sourced from
fandom