Brazilian Hearts of Palm, Mango, and Cashew Salad

Instructions

1. 1

   Wash 100 g fresh watercress thoroughly and pat dry completely with paper towels. Drain 300 g hearts of palm and slice them into 1 cm thick rounds. Peel 250 g mango and cut the flesh into 1.5 cm cubes. Peel and slice 50 g red onion into paper-thin half-moons.

2. 2

   Place a small dry nonstick pan over medium heat. Add 50 g raw cashews and toast for 3 to 4 minutes, shaking the pan often, until light golden brown and aromatic. Transfer immediately to a plate to stop cooking and let cool; if left in the hot pan, they will scorch quickly.

3. 3

   In a small bowl, combine 30 ml fresh lime juice, 45 ml extra virgin olive oil, and 5 g fine salt. Whisk vigorously with a small whisk for 30 seconds until the dressing thickens slightly and emulsifies. If the oil separates, whisk for another 10 seconds to combine.

4. 4

   Submerge the sliced red onion into the lime dressing bowl. Let the onion steep in the acidic dressing for 5 minutes at room temperature; this softens the onion's sharp raw punch and colors it bright pink while infusing the citrus oil mixture with a subtle savory flavor.

5. 5

   In a large salad bowl, arrange the dried watercress leaves, sliced hearts of palm, and diced mango. Gently combine the greens and fruits using two large wooden spoons so the tender mango cubes and delicate watercress leaves do not get crushed or bruised during tossing.

6. 6

   Drizzle the steeped red onions along with all of the lime dressing over the salad. Scatter the toasted cashews over the top immediately to maintain their crisp texture. Serve immediately while fresh and crisp alongside grilled proteins or as a vibrant light meal.

Serve with

Sauce

Brazilian Green Herb Dip (Molho Verde)

Brazilian · 15 min