Hearts of Palm Salad: 5 Simple Steps to a Healthy Gourmet Lunch
Hearts of palm get their moment in the spotlight in this fresh, colorful, and satisfying no-cook salad tossed in a creamy lemon-Dijon dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper (to taste)
- 2 (14-ounce) jars hearts of palm (drained and sliced 1/2-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)
- 1/4 cup roughly chopped parsley (plus additional to garnish if desired)
Instructions
1. In a small bowl or container, combine the olive oil, mayonnaise, lemon juice, mustard, salt, and pepper.
2. In a large bowl, combine the hearts of palm, tomatoes, celery, radishes, onions, and parsley.
3. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle with additional parsley if desired and serve.
Notes
Using different colored tomatoes and radishes gives this salad nice pops of color.
Try adding 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.
Find it online: https://cookingwithramsay.com/hearts-of-palm-salad/