Hearts of Palm Salad
on Aug 07, 2023, Updated Jun 17, 2025
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Hearts of palm get their moment in the spotlight in this satisfying salad.
This sturdy and satisfying salad is great because you can make it ahead of time, and it won’t get wilted or soggy. Hearts of palm are one of my family’s favorite foods, which I know is a weird claim to fame. In this recipe, their fabulous, mild flavor (similar to artichoke hearts) and solid but crunchy texture take on the starring role.
“Next time I make this, I’m hiding it from my husband! Absolutely delicious. Thank you.” – Jo-Ann N.
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A little assortment of sliced veggies — cherry tomatoes, radishes, celery, and red onion — adds more color and texture to the salad. The slightly creamy vinaigrette is tangy with a bit of mayonnaise, lemon juice, and Dijon mustard. It’s very portable, so perfect for a picnic or a potluck. Try this salad with Grilled New York Strip Steaks, Spanish Pork Chops, or a simple Baked Lemon Garlic Tilapia recipe.
What's In This Post?
Ingredients
How to Make Hearts of Palm Salad
- Make the dressing.
- Mix the salad: In a large bowl, combine the hearts of palm, tomatoes, celery, radishes, onions, and parsley. Pour over the dressing and toss to coat. Sprinkle with additional parsley and serve.
Tips and Variations
- Using different colored tomatoes and radishes gives this salad nice pops of color.
- Try adding a 1/2 teaspoon finely grated lemon zest along with the lemon juice for extra brightness.
- Use whole-grain Dijon mustard to add the texture of the little crunchy seeds.
Storage and Leftovers
You can make this hearts of palm salad several hours ahead of time and keep it covered in the fridge. Leftovers will last for a few days in the fridge, though the added vegetables will lose some of their crispness.
What to Serve With Hearts of Palm Salad
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Hearts of Palm Salad
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 2 (14-ounce) jars hearts of palm (drained and sliced 1/2-inch thick)
- 1 pint cherry or grape tomatoes (halved)
- 1 cup thinly sliced celery
- 1 cup thinly sliced radishes
- 1 red onion (quartered and thinly sliced)
- ¼ cup roughly chopped parsley (plus additional to garnish if desired)
Instructions
- In a small bowl or container, combine the olive oil, mayonnaise, lemon juice, mustard, salt, and pepper.
- In a large bowl, combine the hearts of palm, tomatoes, celery, radishes, onions, and parsley. Pour the dressing over and toss to coat. Sprinkle with additional parsley and serve.
Notes
- Using different colored tomatoes and radishes gives this salad nice pops of color.
- Try adding 1/2 teaspoon finely grated lemon zest along with the lemon juice for extra brightness.
- Use whole grain Dijon mustard to add the texture of the little crunchy seeds.
- You can make this hearts of palm salad a couple of hours ahead of time and keep it covered in the fridge.
Nutrition
FAQs
Yes, you absolutely can — hearts of palm are harvested from certain types of palm trees, so the entire plant definitely isn’t edible, but the product that ends up in the can or jar is.
Canned hearts of palm usually come in a salty brine, whether jarred or canned. You should briefly rinse them in cold water to get rid of some of that extra sodium.
On their own, hearts of palm have a texture similar to that of raw asparagus — they have a good, solid crunch to them, but not so solid that they’re hard to bite through. The flavor of hearts of palm is very mild, with some salinity from the brine.
Always a winner!
Loved it! It’s a keeper. Textures and flavors are great. I wouldn’t use all of the dressing next time…just a little too much of it for us.
Next time I make this, I’m hiding it from my husband! Absolutely delicious. Thank you.
Hello Katie,
Your Heart of Palm Salad its delicious and the combination of the dressing it was delightful!
Chef Mazzu Kirstein