Warm hearts of palm salad

Warm hearts of palm salad

Smith & Daughters
Bonnie Savage

This was a beautiful dish used to introduce hearts of palm to the S&D diner’s palate. The layered and soft texture of the palm is unusual and tastes so good dusted with cornflour and lightly fried. It was also a great way to showcase Shannon’s impeccable guac and pico de gallo salsa.


Quantity Ingredient
425g tinned hearts of palm, drained and rinsed, (see note)
60g cornflour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chipotle powder, (substitute cayenne powder, if unavailable)
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil, for shallow-frying
1 quantity Fresh guacamole


Quantity Ingredient
1 large green capsicum, seeds removed and cut into ½ cm dice
3 large tomatoes, seeds removed and cut into ½ cm dice
1/2 large onion, cut into ½ cm dice
1 large jalapeno, seeds removed and finely chopped
1 teaspoon crushed garlic
1/2 teaspoon salt flakes
1/4 teaspoon cracked black pepper
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
large handful coriander, chopped, plus extra to serve (optional)


  1. To make the salsa, mix all of the ingredients except the coriander in a large bowl and set aside for at least 30 minutes to allow the flavours to develop. Stir through the coriander just before serving.
  2. Depending on the size of the palm hearts, either slice them in half on an angle or slice into thick discs on an angle.
  3. Combine the cornflour, spices, salt and pepper in a bowl and toss through the palm hearts to coat evenly.
  4. Pour the vegetable oil into a frying pan until 1 cm deep and heat over high heat until hot but not smoking. Shake off the excess flour from the palm slices and gently place in the oil. Fry on all sides until golden brown and crisp. Alternatively, you can deep-fry the palm slices.
  5. Make a thick line of guacamole down the centre of a serving platter, then place the salsa on top. Place the fried palm slices on the salsa so they are at different angles. Scatter with extra coriander (if using) and serve.


  • Hearts of palm can be tricky to nd if you don’t have a Latin deli or specialty supermarket in your area. The closest substitute would be white asparagus – you can even be naughty and use tinned white asparagus, as it has a similar texture to hearts of palm, and you’re frying it anyway. (Never again will we ever recommend using tinned asparagus.)
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