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
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.
© Société des alcools du Québec, 2007
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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