214- ounce jars hearts of palm(drained and sliced ½-inch thick)
1pintcherry or grape tomatoes(halved)
1cupthinly sliced celery
1cupthinly sliced radishes
1red onion(quartered and thinly sliced)
¼cuproughly 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 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.
You can make this hearts of palm salad a couple of hours ahead of time and keep it covered in the fridge.