This is a really easy salad to prepare, especially if you use tinned pineapple chunks. The ingredients are all tinned and can be kept in the cupboard until required. A great salad to suddenly produce and impress your guests!
Why we love this
We love recipes that feel relaxed but thoughtful: good seafood, a simple method, and enough flavour to make the meal feel like a small occasion.
What you'll need
Gather everything first, then the cooking feels calmer.
- 1 can of Hearts of Palm
- 1 can of Artichoke Hearts
- I small can of Sweetcorn
- 1 small can of Chickpeas
- Pineapple Chunks
- French Dressing
- salt & pepper to taste
- If using a fresh pineapple, peel and cut into chunks
- Open all cans and drain contents then chop into pieces
- Mix all ingredients in a bowl. Do this gently so that you do not break up the delicate palm heart pieces.
- Add a little salad dressing and stir through.
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
If using a fresh pineapple, peel and cut into chunks
- 2
Open all cans and drain contents then chop into pieces
- 3
Mix all ingredients in a bowl. Do this gently so that you do not break up the delicate palm heart pieces.
- 4
Add a little salad dressing and stir through.
Make it Different
Try adding avocado or prawns Try it without the chickpeas
Missing Ingredients?
Tinned pineapple can be used instead of fresh pineapple. If you don't have canned sweetcorn, you can use frozen instead. Cook first and allow to cool before adding to the salad.
Serve it with
Keep the sides simple: something fresh, something warm, and a little squeeze of lemon usually does the trick.
