Artichoke and palm heart salad
- Preparation 5 min
- Refrigeration 30 min
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Ingredients
- 3x 398ml cans hearts of palm, sliced
- 2x 398ml cans artichoke hearts (tough leaves removed), quartered
- 1/4 cup finely chopped fresh parsley leaves
- 1/4 cup finely chopped fresh basil leaves
- About 3 tbsp. white balsamic vinegar
- Salt and freshly ground pepper
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Preparation
- In a large bowl, add ingredients and season with salt and pepper. Mix gently and taste. Adjust seasoning if necessary. Set aside in the refrigerator for 30 minutes before serving.