Hearts of Palm Salad

When I was pregnant with Jack, I cooked and ate a one pound bag of edamame almost every day. I know there is some discussion about how much soy one should have in one’s diet, but if you sidestep that dietary discussion, there are worse things one might have as a daily pregnancy habit.

When I was pregnant with Charlie, a few years later, the craving moved from edamame to hearts of palm. This was a slightly more expensive habit, and a little more sodium-heavy, but all in all something I didn’t hesitate to indulge myself in.

Tossing Hearts of Palm Salad

Hearts of Palm

I used to buy these hearts of palm two-packs of big jars at Costco, about 6 of them at a time, and I ate about ½ a jar at sitting, at something resembling warp speed. The salt, the texture, the way you could sort of unfurl those little firm stalks….. I can still take down a jar without batting anything.

But when I can hold myself back from demolishing my HOP stock, I also love adding them to salads. Tossing a cup of two of sliced hearts of palm into any green salad, makes it just that much better. But when they are really featured in a salad as one of the star vegetables that is a real treat. The dressing has a hint of creaminess from a very small amount of mayonnaise, and if you think salads are light and fluffy and unsatisfying, a bowlful of this hearts of palm salad should change your mind.

Scooping a portion of Hearts of Palm Salad with spoon and fork in a bowl

Make Ahead Hearts of Palm Salad

You can make this hearts of palm salad a couple of hours ahead of time and keep it covered in the fridge. Terrific for picnics and potlucks and buffets and any place you need a vegetable salad that can hang out for a while and not lost its appeal. Using different colored tomatoes and radishes gives it extra visual appeal.

Hearts of palm get their moment in the spotlight in this satisfying salad.

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Hearts of Palm Salad in a small bowl

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Hearts of Palm Salad

Hearts of palm get their moment in the spotlight in this satisfying salad.
Yield: 6 People
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground pepper to taste
  • 2 14- ounce jars hearts of palm, drained and sliced ½-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

Directions

  • In a small bowl or container combine the olive oil, mayonnaise, lemon juice, mustard, and salt and pepper.
  • 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.

Nutrition Information

Calories: 276.75kcal | Carbohydrates: 40.57g | Protein: 5.02g | Fat: 11.04g | Saturated Fat: 1.62g | Cholesterol: 1.96mg | Sodium: 108.53mg | Potassium: 2690.65mg | Fiber: 3.6g | Sugar: 26.37g | Vitamin A: 761.78IU | Vitamin C: 38.56mg | Calcium: 51.72mg | Iron: 3.14mg

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