Don Diego Ensalada De Palmitos Con Tomates Y Cebolla

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

4 beefsteak tomatoes, thinly sliced
1 onion (s), cut into thin rings / half rings
1 can palm hearts, (Palmitos / Heart Palm)

For the dressing:

1 lime (s), the juice
2 teaspoons Dijon mustard
4 tablespoon olive oil
salt and pepper

Don Diego Ensalada De Palmitos Con Tomates Y Cebolla

Instructions

Costa Rica is one of the largest producers of palmitos in the world and one of the few countries that have found an ecologically acceptable form of cultivation. Palmitos or palm hearts or palm of hearts are preserved in brine and offered as canned goods. In Costa Rica itself, palm hearts are also available fresh. Due to their nutty taste and their shape and color, they are suitable as part of fresh salads in terms of appearance and taste.
Cut the tomatoes into slices and arrange on plates. Spread the onion rings over the tomatoes. Put the canned palm hearts in a sieve and rinse thoroughly. Cut into 1 cm pieces and also distribute on the plates.
Mix the juice of the lime with the Dijon mustard, salt and pepper, add the olive oil and whisk to form an emulsion. Pour over the salad and serve.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.