Hearts of palm are one of my family’s favorite foods, which I know is a weird claim to fame. We open a jar or can of these tender-crisp cylinders, and in just minutes, they’re gone. But when we’re not just snacking on them right from the container, we like them best in salads. Tossing a cup or two of sliced hearts of palm into any green salad makes it just that much better, but when they get to be a star veggie of a dish, it can become a real treat.

This salad is particularly great because you can make it ahead of time, and it won’t get wilted or soggy. 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.

When I was pregnant with Jack, I cooked and ate a one-pound bag of edamame almost every day; 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.) I used to buy these two-packs of big jars at Costco, about 6 of them at a time, and I ate about ½ a jar in one 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.

Hearts of Palm Salad: This crisp tender vegetable gets its moment in the spotlight in this pretty, satisfying salad.

Ingredients

• Olive oil – The higher quality the olive oil, the better your salad will taste.
• Mayonnaise – I know, I know, not everyone is a huge fan of mayonnaise, especially in a salad. Still, I want to make the case for it in this situation: First of all, it’s not that much mayo — you’re only adding two tablespoons — and second, the mayo works to add this touch of creaminess to the vinaigrette making this salad very satisfying.
• Lemon – A squeeze of lemon juice gives the dressing some much-needed acidity.
• Dijon mustard – Mustard works alongside mayonnaise to emulsify this dressing and also adds a zingy flavor note.
• Hearts of palm – I love the jarred hearts of palm from Melissa’s. Drain the brine out, rinse the hearts, and then slice them into ½-inch circles.
• Tomatoes – Cherry or grape tomatoes both work for this salad, so use whatever you have on hand.
• Celery – The crisp crunch of the celery complements the tender hearts of palm.
• Radishes – I love throwing radishes in for the pop of color that their skin lends to the salad and for their subtly spicy flavor.
• Red onion – Slice up your red onions very thinly so that each piece is practically transparent.
• Parsley – Adding freshness and color.

How to Make Hearts of Palm Salad

1. Make the dressing: In a small bowl or container, combine the olive oil, mayonnaise, lemon juice, mustard, salt, and pepper.
2. 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.

FAQs

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

Greek Chicken Pasta Salad

Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad

One-Skillet Creamy Mustard Pork Chops

Other Great Salad Recipes for a Potluck

• Vegetable Brown Rice Salad with Honey Lemon Dressing
• Tomato, Zucchini, and Bulgur Salad
• Creamy Corn and Potato Salad with Bacon
• White Bean and Hearts of Palm Salad