Hearts of palm salad (Ensalada de palmitos) from Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot (page 266) by Zarela Martinez and Anne Mendelson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on April 06, 2026

    Made a half recipe, and honestly just let it rip in the blender instead of faffing about one step at a time in the food processor. A rich and mild flavor, obviously the chosen olive oil will make a big difference here. The book suggests this as a standalone side and I wasn’t a huge fan of that, the scallions aren’t enough interest on their own imo, but I really enjoyed this as a base for charred broccolini. I’d also use this as a lighter sub for mayo on a sandwich, etc. Probably won’t make this specific recipe again but will tweak and add something based off this to my repertoire. Opt for smaller garlic clove

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