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.
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.
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.
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
Hearts of Palm Salad
- 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
- 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.
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