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.
Hearts of palm get their moment in the spotlight in this satisfying salad.Tweet This
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
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
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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