Description
This Hearts of Palm Salad offers a refreshing crunch that mimics artichokes but requires half the preparation effort. It combines tangy citrus notes with creamy avocado for a perfectly balanced bite.
Ingredients
Scale
2 cans 14 oz Hearts of Palm
1 pint Cherry Tomatoes
1 large English cucumber
1 large Avocado
1/4 cup Red Onio
1/2 cup Fresh Parsley
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 teaspoon Honey or Maple Syrup (optional)
Sea Salt & Black Pepper to taste
Instructions
- Prepare the Hearts of Palm: Drain and rinse the canned hearts of palm, then slice into uniform rounds
- Chop the Vegetables: Halve cherry tomatoes, dice cucumber, and mince red onio
- Create the Emulsion: Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl
- Combine and Toss: In a large mixing bowl, combine all chopped vegetables and hearts of palm, then pour dressing over top. Toss gently
- Add the Avocado: Fold in cubed avocado carefully to prevent mashing
- Garnish and Serve: Sprinkle with fresh parsley, give a final toss, and serve immediately
Notes
Chill the canned hearts of palm for a more refreshing salad.
To reduce the bite of red onions, soak minced onion in cold water for five minutes.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 8 g
- Protein: 3 g
- Cholesterol: 0 mg