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Brazilian Salad https://www.metro.ca/userfiles/image/recipes/salade-bresilienne-7236.jpg PT15M PT06M PT21M
Preheat barbecue to high. Lightly oil grill. In a bowl, toss palm hearts, radishes and pineapple with peanut oil. Season with salt and pepper. Grill 3 min. per side or until they show grill marks. Remove and set aside. In a bowl, combine avocado, lime juice, radish sprouts and coriander. Add grilled palm hearts, radishes and pineapple. In a small bowl, whisk dressing ingredients together. Toss salad with dressing. Arrange fruits and vegetables attractively on plates and serve immediately. Note: Grapefruit oil can be replaced by avocado or grapeseed oil to which grapefruit zest has been added. The radish sprouts are, like all sprouts, packed with vitamins and minerals and boost the nutritional value of this Brazilian salad. Linda Montpetit, nutritionist
4
8 Irresistibles palm hearts, cut in 4 lengthways 12 large red radishes, washed and sliced 1/8 in. (0.31 cm) thick 8 1/2 in. (1.2 cm) thick slices of cored pineapple, cut in 2 2 Tbsp. (30 mL) Selection peanut oil 2 cups (500 mL) shredded iceberg lettuce 1 small ripe avocado, peeled and cut into strips 1 Tbsp. (15 mL) lime juice 2 cups (500 mL) radish sprouts (cut them if too long) 1/4 cup (60 mL) minced coriander
Brazilian Salad

Brazilian Salad

Rate this recipe
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4
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    Irresistibles palm hearts, cut in 4 lengthways
  • 12
    large red radishes, washed and sliced 1/8 in. (0.31 cm) thick
  • 8
    1/2 in. (1.2 cm) thick slices of cored pineapple, cut in 2
  • 2 Tbsp.
    (30 mL)
    Selection peanut oil

  • salt and fresh ground black pepper
  • 2 cups
    (500 mL)
    shredded iceberg lettuce
  • 1
    small ripe avocado, peeled and cut into strips
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 2 cups
    (500 mL)
    radish sprouts (cut them if too long)
  • 1/4 cup
    (60 mL)
    minced coriander
  • grapefruit oil

  • 1 1/2 Tbsp.
    (20 ml)
    dark rum
  • 1 1/2 Tbsp.
    (20 mL)
    lime juice
  • 1/2 tsp.
    (2 mL)
    agave syrup (or Irresistibles maple syrup or honey)
  • 1 tsp.
    (5 mL)
    Selection paprika

  • salt and fresh ground black pepper
Imprimer ma sélection

Preparation

Preheat barbecue to high. Lightly oil grill.

In a bowl, toss palm hearts, radishes and pineapple with peanut oil. Season with salt and pepper.

Grill 3 min. per side or until they show grill marks. Remove and set aside.

In a bowl, combine avocado, lime juice, radish sprouts and coriander. Add grilled palm hearts, radishes and pineapple.

In a small bowl, whisk dressing ingredients together.

Toss salad with dressing.

Arrange fruits and vegetables attractively on plates and serve immediately.

Note: Grapefruit oil can be replaced by avocado or grapeseed oil to which grapefruit zest has been added.

The radish sprouts are, like all sprouts, packed with vitamins and minerals and boost the nutritional value of this Brazilian salad. Linda Montpetit, nutritionist

Source : Chef Caroline McCann

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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