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Pork/Beef Heart Salad

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Adjust Servings:
To cook the heart:
700 g of Pork heart
1 Onion
1 Bay leaf
3 Pimento
1 Carrot
1 Celery rib Or, celery root
10 peppercorns Black pepper whole
To make the salad:
3 Egg(s)
1 Onion Medium onion
1/2 bunch of Parsley leaves
1 Pickled cucumber
to taste Salt
to taste Grounded black pepper
Onion Marinade:
1 tsp. of Sugar white
5 tsp. of White wine vinegar 5%
100 ml of Water

Pork/Beef Heart Salad

  • Dairy-Free
  • Gluten-Free
  • 25 min
  • Serves 8
  • Medium


  • To cook the heart:

  • To make the salad:

  • Onion Marinade:



Let’s work with another superfood, the heart. Why is it a superfood? Well, because the heart is a perfect source of protein and the best multivitamin, containing the B group vitamins, plus A, E, C, iron, magnesium, iodine, selenium, etc. It makes sense because we need all these things for the heart to work, ours included.

You can use beef or pork heart in this salad. I will use pork heart. The presence of mayonnaise in this salad shouldn’t bother you because we use mayonnaise of our own making based on avocado oil or extra virgin olive oil. You can also dress the salad with avocado mayonnaise if you prefer. 

If you use the pickles of your own pickling/natural fermentation with live bacteria, this salad will also make an excellent probiotic product.

Bon Appétit!

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First, it is necessary to clean the heart, cutting out all the vessels, membranes, streaks and other dense parts. Also, in the vessels, there can be blood clots, so simply wash them out under running water. Place the heart in a bowl, fill it with fresh water and let it stand for at least 1 hour or longer in the fridge. If you are in a rush, you can skip the soaking. For the heart, unlike the kidneys, this step is not critical.
Now pour water into a pot and bring it to a boil. Then, immerse the cleaned heart in it. Once again, bring it to a boil again and cook over medium heat for about five minutes. There will be foam rising, which you can leave on, as we will completely drain the water.
Now pour fresh water over the heart, bring it to a boil again, lower the heat and simmer for 1 hour at a low boil. After that, add the vegetables and spices and cook them for another 30 minutes or more until the heart is completely cooked. Check its readiness with a knife. If it goes in easily, it's ready.
Take out the cooked heart and let it cool. You can also use carrots that have been cooked with the heart in the salad. Furthermore, broth can and should also be used to make soups.



While the heart is cooking, marinate the onions. To do this, cut the onions into thin half rings. For the marinade, mix all the ingredients until the sugar is completely dissolved. Immerse onions in the marinade and let stand for at least one hour.



Boil the eggs to a hard boil, then cool and chop them coarsely. Then, slice the boiled and cooled heart. Slice the pickles into quarter rings and finely chop the parsley. Next, take the onions out of the marinade and squeeze them out.
Mix all the ingredients and season with mayonnaise. Season the salad with salt and pepper to taste, put it in the fridge and let it stand for at least 30 minutes before serving.

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