Moroccan-Style Hearts of Palm Salad

Moroccan-Style Hearts of Palm Salad

Portions: 4

Cooking time:
2-3 minutes

Preparation time:
15 minutes


  • 2 carrots
  • 1 (398 ml) can of Chef LELARGE Hearts of Palm
  • 8 Chef LELARGE Young Corn on Cobs, sliced
  • 2 green onions, thinly sliced
  • 85 ml (1/3 cup) of pitted dates, quartered (or raisins)
  • 125 ml (1/2 cup) of blanched whole almonds, toasted
  • 45 ml (3 tablespoons) of lemon juice
  • 85 ml (1/3 cup) of olive oil
  • 2 to 3 pinches of ground cumin
  • 2 to 3 pinches of ground cinnamon
  •  Salt and pepper to taste
  •  Fresh parsley to taste, finely chopped


  1. Peel and julienne the carrots (cut them into matchsticks).
  2. Blanch the carrots for a few seconds in boiling salted water in order to cook them, but also to retain some of their crispness.
  3. Cut 2 hearts of palm into medallions, and julienne the remaining heart of palm. Add all the ingredients to a bowl and combine.
  4. Season to taste with the salt, pepper and parsley.

Tips and advices

A Moroccan spice mix called Ras el Hanout would work well with this salad. Ras el Hanout can be used in various ways, including as a seasoning for beef. This type of spice mix is mostly sold at fine grocers or specialized merchants.