Ensalada de Palmitos
Hearts of Palm Salad
Serves 4

1 14-ounce can hearts of palm, drained, rinsed and thinly sliced
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 jalapeño chile, thinly sliced
½ medium red onion, thinly sliced
1 garlic clove, slivered
2 tablespoons chopped cilantro
Juice of 1 lime
¼ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ medium pineapple

In a large bowl, combine the hearts of palm with the peppers, jalapeno, red onion, garlic and cilantro. Toss to mix. Add the lime uice,oil, salt, and pepper. Toss again so the vegetables are well coated.

Scoop out the flesh of the pineapple wit a melon baler or serving spoon; try to keep the pineapple in big pieces and leave the shell intact. Slice the pineapple chunks in thin strips and add it to the salad. Toss everything together and serve inside the hollowed-out pineapple.